It is considered by many the king of Italian charcuterie, and it has certainly been renowned since the Middle Ages.
It is a typical product of the area on the banks of the Po.
The muscular part is removed from the skinned and boned hind leg of adult pigs; then it is salted, put in natural casing and tied by hand.
Santini culatello matures for at least 12 months and tastes delicate,soft and sweet; It is ruby in colour, with transparent slices and the firm tenderness of a top quality product.
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