Culatello is made from the large muscle mass in the rear leg of the pig, it is the best part of the leg. The meat is salted for about four days is massaged with red wine and natural aromas picked in the near countryside of Spilinga and stuffed in a natural casing and tied.Culatello is hung and smoked in a humid environment where it spends 120 days drying. The ultimate result is a bright red meat with very little white grain or fat. The flavor of culatello is delicious, it has a a soft, supple texture and it is considered superior to even the prosciutto.
PACKAGE:Vacuum packetSTORAGEFridge +6 °C / +10 °CWEIGHT PIECES:1000 gr eachSEASONED:120 daysEXPIRATION:180 days from package