The Culatello is obtained from the processing of the fine part of the adult pig thigh (which has reached at least 200 kg of weight).
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The Culatello is obtained from the processing of the fine part of the adult pig thigh (which has reached at least 200 kg of weight).
The transformation foresees an appropriate salting and the encroachment in the bladder of the pig.
After a seasoning of at least 12 months the result is a fine taste, delicate and full of aroma, fruit of the climate of the low parmense with its winter mists and the hot summery.
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