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 slow, natural maturation and the meticulous craftsmanship. The meat is hand-sliced, rubbed with local dry wine, garlic and sea salt, shaped into a natural 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.
Artisanal Quality & Mastery
Culatello stands out for its pure refinement and craftsmanship:
Traditional Tying: Hand-tied in pear shape for controlled and even maturation.
Subtly Aromatised: Rubbing with wine and garlic gives the characteristic, deep aromas.
Pure & Allergen-Free: Completely gluten-free and lactose-free.
Serving Tips & Gastronomy
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.
Frequently Asked Questions (FAQ)
What is the difference between Culatello and Prosciutto di Parma?
Prosciutto di Parma is aged on the bone from the whole thigh. Culatello is made by cutting only the most noble, tender muscle heart from the thigh and aging it without the bone in a pig's bladder, which results in an even softer texture and more intense flavour.
How do I best serve and slice Culatello?
Slice Culatello paper-thin. If you have a whole or half piece, you can briefly rinse it with some dry white wine and dry it to make slicing easier.
How do I store the product after opening?
After removing the vacuum packaging, store it wrapped in a clean, slightly damp kitchen towel or baking paper in the fridge.
Product specifications
Product: Culatello / Air-dried raw ham
Brand / Selection: Kelvini Italian Artisan
Product type: Air-dried raw ham / Culatello
Origin: Italy
Weight variants: Approx. 500 grams | Approx. 750 grams | Approx. 1.0 kg (vacuum packed)
Pork (thigh muscle), sea salt, local dry wine, garlic, black pepper.
Allergens: Gluten-free. Lactose-free.
Store chilled between +2°C and +7°C. After opening, wrap in a clean cloth and keep refrigerated.
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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