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Culatta is one of the most prestigious Italian cured meats, part of the tradition of the lower Parma region, and more generally, of the Po Valley charcuterie culture. The most noble and tender part of the leg is used; its pear shape comes from the fact that only the heart of the ham is used. The aging of Culatta from Salumificio Pedrazzoli is about 11 months. Characteristics of Culatta This Culatta from Salumificio Pedrazzoli has been aged for about 11 months, has a natural casing with hand-tying, is free from milk derivatives, and is gluten-free.
