0
Details
Directly from Parma:
- Culatello
Whole, 4.2 Kg./9,25 Lbs, seasoned at least 12 monthsCulatello is known all over the world as the “King of deli meats”. In the past, when a pig was killed at home, the Culatello, as well as the Ham was to be sold. The pork butcher took great care over processing this cut because it provided part of the family’s sustenance.
The entire production process is is hand made by expert butchers. Maturationis slow, since it has to “rest” for at least one year.
How it is produced:
is made with the muscular inner part of the thigh of the pig, opportunely skinned, deboned and finally wrapped up whith twine, giving to the piece of meat its particular “pear” shapeIngredients:
meat of pork, salt and black pepperAllergens:
noneNutritional features:
it is rich in iron, potassium and phosphorusEnergy value on 100 gr of Parma Ham with fat removed:
284 kcal / 1183 kExpiration date:
3 monthsHow to store:
smear the cut part with a drizzle of olive oil or butter, cover the culatello with a linen cloth, taking care to keep it in a cold place.Combination:
Cut into thin slices. It's highly recomended along with the bread, with some curl of butter in winterDELIVERY ONLY IN EUROPE