Air-dried Raw Ham (Culatello)

Culatello: The King of Charcuterie

Where Prosciutto di Parma is famous among the general public, Culatello is the cherished treasure of true connoisseurs and top chefs. Culatello is made from the most noble and tender muscle cut from the heart of the pig's thigh.

The secret of Culatello lies in the unique microclimate along the Po River in Emilia-Romagna. The combination of misty winters and warm summers allows for a slow, natural aging process. The meat is hand-cut, stuffed into a natural pig's bladder and tightly wrapped with string in the characteristic pear shape.

The result is a deep red, velvety masterpiece with subtle marbling. The taste is intense, slightly sweet, complex and literally melts in the mouth.

Serving Tip & Experience

• Aperitivo Extraordinaire: Slice the Culatello as thinly as possible (preferably on a slicer or with a very sharp knife).

• Traditional Combination: Serve with a small knob of fresh farmhouse butter and crispy, warm artisanal bread or a piece of Parmigiano Reggiano.

• Wine advice: Excellent to combine with a sparkling Lambrusco di Sorbara, a refined Franciacorta or a dry spumante.

Technical Specifications

Culatello represents the absolute top segment within Salumi Italiani.

Obtained from the musculus biceps femoris (the noblest part of the pork thigh), it undergoes a unique wet aging phase with salt, garlic and dry white/red wine (such as Fortana/Gutturnio) before being bound in a natural bladder (vescica).

• Culatello di Zibello / Culatello Artigianale.

• King of Italian Charcuterie, Po Valley Cured Meat, Prosciutto Supreme, Parma Delicacy.

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