Culatelli and Cured meats

Culatelli and Cured meats
Italian cold cuts, such as Culatello, Fiocchetto, Lombo and Culatta.
  • Available
    La Culatta Don Romualdo (Culatello with rind)

    Culatta Emilia (Culatello with rind):Culatta is made of the best part of the ham, from "core" of the pork butt end, with a natural processing, regulated by a strict disciplinary, and a...

    Culatta Emilia (Culatello with rind):Culatta is made of the best part of the ham, from "core" of the pork butt end, with a natural processing, regulated by a strict disciplinary, and a...

    Culatta Emilia (Culatello with rind):Culatta is made of the best part of the ham, from "core" of the pork butt end, with a natural processing, regulated by a strict disciplinary, and a...

  • Available
    Culatello delle Fonti dei Monaci

    "Fonti dei Monaci" Culatello: Culatello is one of the most prestigious cured hams of the Italian tradition, with a recipe that dates back to the 18th Century. It is obtained by...

    "Fonti dei Monaci" Culatello: Culatello is one of the most prestigious cured hams of the Italian tradition, with a recipe that dates back to the 18th Century. It is obtained by...

    "Fonti dei Monaci" Culatello: Culatello is one of the most prestigious cured hams of the Italian tradition, with a recipe that dates back to the 18th Century. It is obtained by...

  • Il Fiocco delle Fonti

    Fiocco delle Fonti: Fiocco, also known as Fiocchetto, is the smallest and most muscular portion of the back of the swine thigh. The processing is the same as that of the Culatello: after...

    Fiocco delle Fonti: Fiocco, also known as Fiocchetto, is the smallest and most muscular portion of the back of the swine thigh. The processing is the same as that of the Culatello: after...

    Fiocco delle Fonti: Fiocco, also known as Fiocchetto, is the smallest and most muscular portion of the back of the swine thigh. The processing is the same as that of the Culatello: after...

  • Available
    Fiocco Rustico di Prosciutto

    Fiocco Rustico di Prosciutto: Fiocchetto Rustico di Prosciutto is obtained from the anterior part of the pork ham, and it is processed with the same operations of Parma Cured Ham.  GLUTEN...

    Fiocco Rustico di Prosciutto: Fiocchetto Rustico di Prosciutto is obtained from the anterior part of the pork ham, and it is processed with the same operations of Parma Cured Ham.  GLUTEN...

    Fiocco Rustico di Prosciutto: Fiocchetto Rustico di Prosciutto is obtained from the anterior part of the pork ham, and it is processed with the same operations of Parma Cured Ham.  GLUTEN...

  • Available
    Fiocco Brado

    Fiocco Brado:Premium quality ham obtained from razza Nera Parmigiana, italian Black Pork, an ancient breed dating back to the 15th Century. These refined pork meats have superior dietary...

    Fiocco Brado:Premium quality ham obtained from razza Nera Parmigiana, italian Black Pork, an ancient breed dating back to the 15th Century. These refined pork meats have superior dietary...

    Fiocco Brado:Premium quality ham obtained from razza Nera Parmigiana, italian Black Pork, an ancient breed dating back to the 15th Century. These refined pork meats have superior dietary...

  • Available
    Lombo Nostrano

    Lombo Stagionato: Lombo Stagionato is a typical cured meat obtained from the dorsal part of the pork, the loin, which is one of the finest and most precious parts of the animal, the heavy Italian...

    Lombo Stagionato: Lombo Stagionato is a typical cured meat obtained from the dorsal part of the pork, the loin, which is one of the finest and most precious parts of the animal, the heavy Italian...

    Lombo Stagionato: Lombo Stagionato is a typical cured meat obtained from the dorsal part of the pork, the loin, which is one of the finest and most precious parts of the animal, the heavy Italian...