| ≥1 piece |
Only the best part of the leg of pork, salt, pepper and slow and natural ageing, nothing else!
It is soft like the ham and sweet like culatello (kind of ham)!
Very practical for its shape, which allows to get identical slices from beginning to end with very little waste!
Supplied vacuum-packed so that it can be kept in the fridge up to six months !
Once you open the pack, it is best if you ate in a short period of time in order to taste the unmistakable smells and flavours that every slice releases on your palate!
Characteristics: Bright red color with white fat streaks. Sweet and delicate taste.
Recommendations: Dry white wine like Malvasia or red wine like Lambrusco.
Conservation: Culatello with pork rind (whole). The Culatello with pork rind should be stored in a cool and moist place. To taste the Culatello with pork rind you must remove the twine that wraps it, then you have to cut away the small bone shaped-shell with a thin and sharp knife. (The small bone in Culatello with pork rind confirms the origin of the meat from the femoral of the ham). Finally you must trim the outer rind by cutting with a sharp knife and then slice the meat. After the Culatello with pork rind has been cut, it should be kept in the refrigerator. You must wrap the meat in a cloth and protect the cut part with a transparent film. Once that the Culatello with pork rind has been cut, you should consume it in a short time, to fully taste its distinctive organoleptic properties.
Culatello with pork rind (half). You must wrap the meat in a cloth and protect the cut part with a transparent film. Once that the Culatello with pork rind has been cut, you should consume it in a short time, to fully taste its distinctive organoleptic properties. The ideal is to taste it with a good glass of wine!
The quality of Culatello and the sweetness of Parma ham!
The recipes. The Culatello with pork rind has to be eaten raw, cut into thin slices, alone or accompanied by typical bread of the zone with some curls of butter.
Culatello with pork rind is produced without dyes, preservatives and other chemical additives. Culatello with pork rind is a protein and genuine food, is soft as the Parma ham and delicate as the Culatello, recommended for the feeding of everybody!
Composition of Culatello with pork rind
Average values for 100g Culatello with pork rind
Water 47.0 g.
Protein 30.0 g.
Salt 5.0 g.
Fat 13.0 g. Energy value 310 kcal
Processing. Culatello with the pork rind is obtained from adult domestic pig’s legs. The thigh is deprived some bone and it’s tied up to take the characteristic form, it is salty and spicy manually and massaged. It has finally started resting in the refrigerator for about 15 days. After the rest the thigh is cleaned to remove excess of aromas and it is put in the net. The Culatello with the pork rind has to rest for about 10 days in air-conditioned cell with initial temperature of around 24°C that goes down to reach around 16°C. The Culatello with pork rind is dried for 60 or 90 days, it depends on the climatic conditions. The seasoning is made in the natural cellar up to 12-18 months.