Culatello
Description
Culatello is the most prestigious and delicious cured meat . Its production, exclusively artisanal, is linked to the popular tradition deeply rooted in our territory: peasant families raised and slaughtered one or two pigs a year and produced their own cured meats. However, the humid climate of the area did not allow the maturation of the whole pork leg, so it was decided to debone the fresh ham and season the parts obtained separately: the Culatello and the Fiocchetto . Culatello is in fact obtained from the internal part of the pig's thigh which is deboned, properly cleaned and trimmed until it obtains the classic "pear" shape.
It is dry salted, tied by expert hands in a natural pig bladder and aged for at least 12 months in the cellar. It is precisely the long maturation in this particular land lying along the great Po river and shrouded in fog, which is a determining factor, an irreplaceable climatic regime for the maturation and seasoning of the King of cured meats, whose art has been handed down for generations. Culatello embodies the history of a land, the traditions of its people and the particular characteristics of the climate.