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 long seasoning period of at least 12 months. Only selected national heavy pigs are used to produce it, and the processing operations must take place in the provinces of Parma or Piacenza only. The meat is processed as for the Cured Ham: once completely deboned, the fat side is kept covered by the pork rind, while the lean part is covered with lard, in order to keep the internal product soft and safe from the external agents. Once salted in dry and enriched with grated natural spices, the ham is tied up in a string net and seasoned in our natural microclimate cellars. The slice colour is intense red, with fat white in the exterior; the aroma is an intense fragrance of cellar seasoning; and the taste is soft and sweet like Parma Ham, but smooth and sophisticated like Culatello.

  • GLUTEN FREE
  • PRESERVATIVES FREE
  • NO MILK DERIVATIVES
  • NO GMOs
  • WEIGHT: APPROXIMATELY 4.8 - 5 KILOGRAMS (10.5 – 11 POUNDS).

PF01
Culatelli and Cured meats 

Available

190.00€ (VAT Included)

Add to cart

Product variants

  • PFS1
    Culatta Emilia 5.5 Pounds Vacuum Pack

    Available

    96.00€ (VAT Included) Add to cart
  • PF01PT
    Culatta Emilia 11 Pounds Vacuum Pack

    Available

    200.00€ (VAT Included) Add to cart

Related products