Culatta is one of the finest Italian cured meats that is part of the tradition of the low Parma area and the Padana salami culture. The softest and noblest part of the leg is used; its pear shape derives from the fact that only the nut of the ham is used. The aging of the Culatta from Salumificio Pedrazzoli is about 11 months. This Culatta is characterized by a natural casing with hand-tying, is free of dairy derivatives, and is gluten-free.
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Culatta is one of the finest Italian cured meats that is part of the tradition of the low Parma area and the Padana salami culture. The softest and noblest part of the leg is used; its pear shape derives from the fact that only the nut of the ham is used. The aging of the Culatta from Salumificio Pedrazzoli is about 11 months. This Culatta is characterized by a natural casing with hand-tying, is free of dairy derivatives, and is gluten-free.
