"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 processing the meat of the posterior muscle of the pork thigh. The traditional Culatello delle Fonti, seasoned for 14 months, is salted and placed in the bladder of pork, and bound with a wide twisted-knot cord. The craftsmanship, the long seasoning and the delight of its sweet and fragrant flavours explain the sophistication of Culatello Peveri. It is important to free the Culatello ham from the string and brush its surface before consuming it. Once softened, it should be removed from the skin, perfectly trimmed from the outer fat and cut into thin slices, preferably by hand using the characteristic ham holder. Culatello should be wrapped in a cloth and stored in a cool and dry place, safe from sunlight and heat sources. 

  • GLUTEN FREE
  • WITHOUT MILK AND / OR DERIVATIVES
  • NO OGM
  • WEIGHT: 4 KG CIRCA
  • OPTIMAL SEASONING: 14 MONTHS FROM THE IMPRESSION DATE ON THE SEA.

PF03
Culatelli and Cured meats 

Available

230.00€ (VAT Included)

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Product variants

  • PFS3
    Culatello 4.4 Pounds Vacuum Pack

    Available

    120.00€ (VAT Included) Add to cart
  • PF03P
    Culatello 8.8 Pounds Vacuum Pack

    Available

    250.00€ (VAT Included) Add to cart

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