There are those who call it Culatta, Culaccia, it is the same anatomical part of Culatello, that is the most valuable part of the ham. The difference lies in the fact that it is left with two fingers of fat under its natural rind and the “anchetta”, which is a small bone shaped like a like a shell, which helps to protect the product during the long seasoning process. It is worked like a ham and in the end, after more than a year of maturation, it is very sweet and rich in aromas.
USED RAW MATERIALS: Large national fresh pork thigh
ENVELOPE: None, because culaccia is protected by its rind and a light layer of fat
SEASONING: Culatta has a seasoning period of about 360-450 days
EXTERNAL MOLD: Natural
INGREDIENTS: Pork, salt, spices, preservatives: potassium nitrate E252.
AVERAGE WEIGHT: 5,000 - 7,000 Kg.
APPEARANCE TO CUT: the slice of culatta is red / amaranth color in the lean and pink / white parts in the mixed and marbled parts. Compact but not dry consistency.
ORGANOLEPTIC CHARACTERISTICS: the breech of culatta has a sweet and juicy taste, hints of butter and dried fruit, intense and spicy aroma with hints of hazelnut.
STORAGE: The culatta is preserved whole from 12 to 15 ° C, humidity 60/80%. Once cut it can be stored in the refrigerator wrapped in plastic for food.
CONSUMPTION: Culatta or culaccia is consumed as it is, thinly sliced, after having removed the rind and lard.