Culatta is one of the finest Italian cured meats, part of the tradition of the lower Parma area and the salumi culture of the Po Valley. It uses the most noble and tender part of the leg; its pear shape comes from the fact that only the ham's eye is used. The aging of Culatta from Salumificio Pedrazzoli is about 11 months. This Culatta has been aged for about 11 months, has a natural casing with hand tying, is free of milk derivatives, and is gluten-free.
Costs of £46.70, free from £290.00
Culatta is one of the finest Italian cured meats, part of the tradition of the lower Parma area and the salumi culture of the Po Valley. It uses the most noble and tender part of the leg; its pear shape comes from the fact that only the ham's eye is used. The aging of Culatta from Salumificio Pedrazzoli is about 11 months. This Culatta has been aged for about 11 months, has a natural casing with hand tying, is free of milk derivatives, and is gluten-free.
