Culatello is known all over the world as the “King of deli meats”. In the past, when a pig was killed at home, the Culatello, as well as the Ham was to be sold. The pork butcher took great care over processing this cut because it provided part of the family’s sustenance.
The entire production process is is hand made by expert butchers. Maturationis slow, since it has to “rest” for at least one year.
is made with the muscular inner part of the thigh of the pig, opportunely skinned, deboned and finally wrapped up whith twine, giving to the piece of meat its particular “pear” shape
meat of pork, salt and black pepper
it is rich in iron, potassium and phosphorus
284 kcal / 1183 k
smear the cut part with a drizzle of olive oil or butter, cover the culatello with a linen cloth, taking care to keep it in a cold place.
Cut into thin slices. It’s highly recomended along with the bread, with some curl of butter in winter