0313JF
Whole | 3Kg

215,00

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0313JF

TRADITIONAL CULATELLO

Whole | 3Kg

215,00

Group-769

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Pagamenti sicuri

Culatello is a cold cut with unique taste characteristics, obtained with an artisanal processing of 100% italian pork meat. An original and traditional cured meat from the province of Parma, recognized everywhere as a symbol of quality and refinement.

It is characterized by a reddish color with parts of white fat. When tasted, it has a very sweet and delicate taste and a very fresh and slightly savory typical scent. Its greatest admirers consume it in purity, alone, in order to savor all its nuances of aroma and taste. Sometimes accompanied by a glass of white wine from its area of ​​origin such as Fortana. However, to add a more gluttonous touch, we recommend pairing it with fried cake, the Parma variant of the Modena “gnocco fritto” or the Bologna crescentina. Otherwise, we recommend trying it, to add an exclusive touch, to first and second courses, such as for delicious meat rolls or in a risotto.

Processing

Culatello is obtained by processing the pork, specifically from a very valuable portion of the animal, the muscular part of the thigh. For the production of Parma Ham, the thigh is used entirely by simply trimming the fat parts and the rind. Instead, for Culatello, the fat, bones, bow and rind are removed. With this processing process you get the characteristic “pear” shape. Subsequently, the meat is salted, stuffed, tied by hand with a string and, finally, seasoned. The seasoning goes from 10 to 14 months depending on the size of the product.

Background

Culatello finds its origins in the historical memory of peasant culture, still present today in the farmhouses of the Lower Parma area, where thanks to the lively culinary tradition, the quality of the food remains an undisputed aspect. The production of Culatello, exclusively artisanal, was linked to the habits of peasant families; they raised and butchered only one, or at most two, pigs a year intended for their own diet. It is said that Culatello was born “by mistake”, or following a clumsy cut of a ham from which the need to portion it emerged. Others, on the other hand, say that it was the very humid climate that prevented the whole pork leg from maturing. Therefore, the fresh ham was boned and the two parts obtained were seasoned separately: the Culatello and the fiocchetto (which corresponds to the smaller part). In 1996, the Culatello produced in Zibello, or its production province of origin, received the recognition of the PDO mark, a guarantee and protection of the careful production process.

Ingredients

Pork meat, salt, spices

Ingredients

Pork meat, salt, spices

Food expiration
We guarantee Maximum Freshness of all products and the Conservation and Shipping to maintain their integrity. The expiry date depends on the format chosen and the type of product. For more details contact us.
Conservation tips
Keep in a cool and dry place. Once opened, keep refrigerated in cling film or in a kitchen towel and consume within 30 days
ON THE NOSE

Fragrant notes given by slow aging

TO THE TASTE

Delicate flavour, slightly salty

THE RIGHT MOMENT

Alone it releases all its unique flavour, excellent also accompanied by fried dumplings

THE RIGHT MATCH

Medium-bodied red wine, also sparkling: Lambrusco di Sorbara Rosso DOC

Taste Notes
ON THE NOSE

Fragrant notes given by slow aging

TO THE TASTE

Delicate flavour, slightly salty

THE RIGHT MOMENT

Alone it releases all its unique flavour, excellent also accompanied by fried dumplings

THE RIGHT MATCH

Medium-bodied red wine, also sparkling: Lambrusco di Sorbara Rosso DOC

NUTRITIONAL VALUES
Energy value
989 KJ - 237 Kcal
Fat
15 g
of which saturated fatty acids
5 g
Carbohydrates
0,9 g
of which sugars
< 0,5 g
Protein
25 g
Salt
4,5 g
NUTRITIONAL VALUES
Energy value
989 KJ - 237 Kcal
Fat
15 g
of which saturated fatty acids
5 g
Carbohydrates
0,9 g
of which sugars
< 0,5 g
Protein
25 g
Salt
4,5 g
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