The Granculattina by Del Sante is part of the history and tradition of pork butchery in the Emilian hills. A product that differs from the Culatello di Zibello PDO as it is not encased. Del Sante produces it starting from heavy national pigs from the best part of the ham. One part is covered with the characteristic lard, while the other part corresponds to the pig's rind. This feature ensures a particular softness at the cut that lasts over time and better preservation of the meat, as the cut does not fear dryness, which in classic encased Culatelli becomes the main cause of hardening if not consumed quickly. With the Culatta with Rind, thin slices can be cut until the end of the product without loss of value and product during cleaning. Moreover, the hip bone is not present, making it particularly practical for use, especially for everyday family life.
