The Culatta is the thickest part of the thigh, without the rump and the shank, and unlike the Culatello it is not stuffed into casing, but is seasoned in the rind, which protects the meat, keeping it soft, sweet and delicate.
It is among the hills of Tizzano Val Parma that the fresh and pure air that caresses the Apennines allows the natural seasoning of at least ten months of this product with a unique flavor, made exclusively with high quality Italian pork legs.
With a sweet yet intense flavour, its softness will win you over at first taste. Try it on a slice of fragrant bread, perhaps with a curl of butter: it will melt in your mouth!