Traditional and historical cured meat of the city of Parma, our culatta is exclusively obtained from the inner portion of the Italian pork leg. It is an inimitable product with a delicate taste, expertly salted by hand and that distinguishes itself by rarity and delicacy. It is externally protected by a portion of rind and by grease on the muscle part without rind: these peculiarities allow a long maturation of the product in traditional cellars, maintaining the characteristics of softness and aroma.
Before slicing, it is necessary to trim away the grease and the rind starting from the thickest part and continuing up to the point where you intend to cut the last slice. Slice carefully because after a few centimeters you will find a small bone called "anchetta" that must be removed with a sharp knife. The product is suitable to be consumed as an appetizer, as a second course or as an ingredient in culinary preparations. Due to its versatility and use in the kitchen, culatta combines well with different types of wine, both sparkling and firm, according to taste.
Once sliced, it is recommended to protect the cut part with cling film and then wrap the product in a dishcloth, before storing it in the refrigerator (in the wine cooler, if there is one).
(*) the bone is a small portion of the bigger bone called "anchetta"
Our cured meats come from pigs that are born, raised slaughtered and transformed in Italy.