The half form is vacuum packed. The Granculattina of Delsante is part of the history and tradition of pork butchery in the Emilian hills. A product that differs from Culatello di Zibello PDO as it is not encased. Delsante produces it starting from heavy national pigs, from the best part of the ham. One part is covered with the traditional lard, the other part remains corresponding to the pig's rind. This characteristic ensures a particular softness to 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 of the product if not consumed quickly. Thin slices can be cut from the Culatta with Rind until the end of the product without loss of value and product during cleaning. Moreover, the hip is not present, making it particularly practical for use, especially for daily family use.
