To buy online the Cultello 2 kg. click here
To buy online the Culatello 4 kg. click here
Culatello is the regalest of the cured meats. It can be defined as "Culatello Piacentino" because the "Culatel" is a traditional Piacentino product that meets the requirements established by a precise production disciplinary. It is enhanced by the Consortium of Typical Piacenza Delicatessen.
Traditional Italian food products (PAT) include products included in a special list, prepared by the Ministry of Agriculture, Food and Forestry Policies ..
The culatello is obtained from the thigh of the heavy padano pig, exactly from the muscular part between the bow and the cuff. The thigh, once freed from the rind and the bone, is sectioned to obtain, precisely, the part destined for the production of culatello. Follow the steps of trimming and embellishment and, after removing the femur, those of salting strictly by hand and ligation, in order to give the classic and well-known rounded pear shape. A rest period follows, after which it is stuffed into natural gut (lard skin). Thus began a slow seasoning, which must be at least twelve months before being consumed.
USED RAW MATERIALS: Large national fresh pork thigh
SALAGIONE: The salting of the Culatello occurs dry
NATURAL CASING: Parietal wall of pig
SEASONING: the culatello is aged for about 360 to 400 days
EXTERNAL MOLD: Natural
INGREDIENTS: Pork, salt, spices, preservatives: potassium nitrate E252, sodium nitrite E250.
AVERAGE WEIGHT: 3,500 - 4,500 Kg.
cut appearance: red / amaranth in the lean and pink / white parts in the mixed and marbled parts. Compact consistency.
ORGANOLEPTIC CHARACTERISTICS: Culatello has a sweet and savory flavor, hints of butter and dried fruit, an intense and spicy aroma with hints of long aging and a cellar.
STORAGE: Whole from 12 to 15 ° C, humidity 60/80%. Once cut it can be stored in the refrigerator wrapped in plastic for food.
CONSUMPTION: To be consumed as it is, thinly sliced, after having removed the skin.