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The organoleptic value of the Culatello del Cuore reveals its quality on the palate by communicating the excellence of its sweetness which then expands into an irresistible fragrance.
It is a typical Piacenza salami, from the Po’ valley. It has a typical “pear” shape and, like any “culatello” is obtained from the back muscle of pork legs bred in local farms. After getting the cut, we salt it and stuff it inside the pig’s bladder, then it is coarsely tied and aged for 14 months in the natural micro-climate of our cellars.

Before being cut and unbounded, it must undergo a softening procedure, which begins with a passage under a stream of warm water and proceeds with the brushing, skinning, and trimming of the external fat.

The “Culatello del Cuore” must be sliced thinly with the support of a ham clamp. It is advisable to spread a little butter on the exposed portion, to protect and better preserve its delicious flavor before consuming it again.

GLUTEN FREE
NO MILK AND / OR DAIRY PRODUCTS
NO GMOs
WEIGHT: 4 KG APPROX
OPTIMAL AGING: 14 MONTHS FROM THE DATE STAMPED ON THE SEAL.

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