The highest recognition of excellence in the 2023 "Salumi d'Italia" guide published by Maretti Editore.

A prestigious cured meat produced exclusively in the municipalities of Busseto and Soragna, still made using artisanal methods. The heart of the pork leg is taken without the bone, shank, or fillet.

It is salted and manually massaged. The part not covered by the rind is covered in lard to maintain its softness during the 14-month aging process.

For tasting, we recommend slicing Culatta very thinly for the best experience, and simply accompanying it with fragrant bread and a light, dry white or red wine, such as Malvasia or Lambrusco.

"Cinque Spilli Excellence and Best Cured Meat in Italy. An artisanal product, born from a masterful maturation process carried out in the underground cellar using porous materials, which delivers and preserves a wealth of enveloping aromas thanks to notes of dried fruit and mobile spores. Balance is paramount, and the flavor gradually unfolds with great elegance, sweetness, and persistence."

Ingredients: Pork leg, salt, spices

Average nutritional values ​​per 100g: energy 1438 kJ / 346 kcal, fat 26.0 g - of which saturates: 9.6 g, carbohydrates 0.0 g - of which sugars: 0.0 g, protein: 28.0 g, salt 4.5 g.

Store between 0°C and +15°C.

Produced by: Italia Alimentari S.p.A. Via Europa 14, Busseto (PR) - IT 202 L CE

Weight: approx. 5.5 kg