It is the masterpiece of Italian gastronomy. It is not for nothing that they call it the king of cured meats. Culatello is born between the winter fogs and the sultry summers of the Bassa Parmense. Only in this corner of land bathed by the Great River does the most noble part of the pig become Culatello.
The production of culatello takes place exclusively according to tradition: processed by skilled pork butchers, trimmed by hand, stuffed and aged in the ancient cellars of the Emilian countryside, the upper part of the pig's leg is treated with love and respect.
It is precisely the quality of the raw material, the artisanal processing and the long natural seasoning that over time keep culatello one of those products made “as they once were”, rich in that history and passion that make Parma products so good and genuine.
INGREDIENTI: coscio di suino, sale, spezie, aromi naturali. Conservante: nitrito di potassio. Carne 100% Italiana. Confezionato in atmosfera protettiva, conservare in frigorifero da 0° a + 4°C. Peso variabile . Confezionato per Romani Silvano srl nello stabilimento ITZ8P23.