Culatello: the finest part of the italian ham
whole Culatello with natural rind: there are those who call it Culatta or Culaccia, but it is the same anatomical part of Culatello, that is the most prized part of the ham.
The difference lies in the fact that it is left with few centimeters of fat under its natural rind and with the “anchetta”, a small shell-shaped bone, which serves to protect the product during its long aging.
It is worked and smeared like a ham and in the end, after more than a year of curing, it is very sweet and rich in aromas. The seasoning of this whole Culatello salami varies from 360 to 450 days approximately.
When cut, the slice of breech has a red / amaranth color in the lean parts and pink / white in the mixed and marbled parts. Compact but not dry consistency.
Culatta, Culaccia or “Culatello con cotennna” has a sweet and juicy flavor, hints of butter and dried fruit, an intense and spicy aroma with hints of hazelnut.
The meats used are large-sized fresh national pork leg
Salumificio La Rocca S.r.l: among the company’s most ambitious goals, its CE mark in 1997 and the consequent export license, ISO 9002 quality certification and the prestigious European D.O.P. (Protected Designation of Origin) for Piacenza Coppa, Salami and Pancetta.
You can find the other products of Salumificio La Rocca on our SHOP!
Pork, salt, spices, preservatives: potassium nitrate E252.
|Average values||100 g||per single product|
|kJ /kcal||1771 kJ/427 kcal|
|of which saturated||11.5 %|
|of which sugars|
This product can be kept Whole from 12 to 15 ° C, humidity 60/80%. Once cut, in the refrigerator, wrapped in film
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