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Culatello
is a very particular type of salume, produced during winter season, from November to February,
in a small area around Parma in the villages of Soragna, Zibello, Colorno and Busseto, all along the Po River.
The most singular, aspect of culatello is that it has the same characteristics of prosciutto/ham but is
aged into a casing. Only the best part of the hog leg is used. Culatello is one of the most prized and
expensive cured meats, but is not easy to find. The Fiocco born with the prime ham cut, with a rounded form skilfully created by knife trimming that leaves a droplet shaped percentage of skin on the otherwise completely trimmed part. During maturing the product is covered with lard to safeguard the tenderness of the product. Maturing takes about 6 months in special, natural cellars whose level of humidity contributes to creating the characteristic aroma. Weight: 2 Kg - Pieces per boxboard: 6 Code: 2FIP |
