It is the most prized product of all Italian cured meats, originating in the heart of the Parma countryside. The selected meat is the central muscle of the pork leg, hand-massaged by master butchers, salted, peppered, and left to rest for a few days. Finally, it is stuffed into natural casings, tied, and aged in the cellar for at least 10-12 months.

The simplest food pairing is Culatello sliced ​​very thinly by machine and served with sliced ​​white bread, torta fritta, or focaccia. It can also be enjoyed with curls of butter, which enhance the product's sweet notes, or with fruit such as melon and figs, to take advantage of the pleasant, fresh contrast.

Ingredients: pork leg, salt, spices.

Average nutritional values ​​per 100g: Energy 1637 kJ/394 kcal, Fat 30.0 g - of which saturates: 10.6 g, Carbohydrates 0.0 g - of which sugars: 0.0 g, Protein: 31.0 g, Fiber 0.0 g, Salt 4.8 g.

Store in a cool, dry place. Remove the strings and casing before slicing.

HAND-TIED

GLUTEN-FREE, LACTOSE-FREE

Approx. 4 kg

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