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Traditional Culatello - 12 Months - Half
Traditional Culatello - 12 Months - Half
Traditional Culatello - 12 Months - Half
Traditional Culatello - 12 Months - Half
Traditional Culatello - 12 Months - Half
Traditional Culatello - 12 Months - Half
Traditional Culatello - 12 Months - Half
Traditional Culatello - 12 Months - Half
Traditional Culatello - 12 Months - Half
Traditional Culatello - 12 Months - Half
Traditional Culatello - 12 Months - Half
Traditional Culatello - 12 Months - Half

Traditional Culatello - 12 Months - Half

Cavalier Umberto Boschi
  • Producer: Salumificio Cav. Umberto Boschi
  • Shelf Life: : 4 months
  • Shipping: available only in Europe

1 x Half Culatello aged 12 months –  Sous Vide Packed.

More information about the product
ZCN00129
Out-of-Stock
€153.00

Rated 4.5/5 Based on 25 customer reviews
Spedizione con i migliori corrieri
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Standard Express
Italia Non Disponibile 1/2 Giorni lavorativi
U.E. 3/5 Giorni lavorativi 1/3 Giorni lavorativi
Altri Paesi 5/7 Giorni lavorativi 2/4 Giorni lavorativi

Recensioni dei clienti

 

Traditional Culatello is obtained from the thigh of pigs reared following traditional methods. The best part of the leg is carefully trimmed, salted and shaped. Then, is is put into a natural casing and tied with natural fibre. 

It is said that the first production of Culatello took place by mistake: a ham was cut inaccurately, so it was then portioned in several parts. Because the weather of the areas next to the Po river is very wet, the curing of the whole thigh was impossible.  

For this reason, it became necessary to remove the bone from the fresh ham and let the parts age separately. 

These became the delicacies that the whole world knows: Culatello and Fiocchetto.

Slice it thinly and enjoy it with butter balls or Parmigiano Reggiano PDO on bread; match it with a glass of good Emilian wine that you can find in our Wines section.

How to store it: spread a little of oil or butter on the cut part, wrap the Culatello with a linen cloth, taking care to keep it in a cool place or in the refrigerator.

Organoleptic properties:

  • Appearance: rather dry meat (lean part)
  • Colour: bright red in the lean part; white in the fat part
  • Smell: hint of toasted and a slight smell of salt
  • Taste: balanced, very delicate

Aged: 12 months

Ingredients: pork, salt, dextrose, natural flavours; gluten and lactose free

Allergens: none

Preservatives: potassium nitrate, sodium nitrite

Calories per 100 g: about 286 kcal

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