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Culatello, Culatello Culatta e spalla cruda stagionata shop, Culatello sale
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| Culatello |
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Linked to the countryside tradition of the Parma lands, Culatello has been one of the noblest products of Italian charcuterie since the 1300s. It is made from the most valuable part of the pork leg, which is skinned, deboned and hand trimmed to give it its traditional pear shape. The raw material comes exclusively from pigs bred in Italy and is flavoured using kitchen salt and cracked peppercorns. Culatello is enveloped in natural casings, tied by hand and matured for 11/12 months.
When cutting, the product has a uniform red colour, it is lean and tender; its aroma is intense and characteristic. Its taste is typical, mild and delicate. Before consumption, it is advisable to wrap it in a tea-towel, plunge it in a container with white wine for 1-2 days to enhance Culatello's aroma and tenderness.
. it does not contain gluten and lactose
Flavour: Mild
Area: Emilia Romagna
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Culatello |
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Cod: 159
Maturing: minimum 11 months
Weight: 3.5/4 kg
Casing: natural
Notes: tied by hand
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