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. Only selected national heavy pigs are used to produce it. 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, the taste is soft and sophisticated.
CULATTA NAZIONALE 0.250KG