It is produced from fresh legs of heavy Italian pork, the same anatomic part used for the production of better known “Culatello”.
Unlike the latter, it keeps the skin and the hip bone.
Our culatta matures for 14/18 months.
The presence of the skin with its fat and long maturing make this product uniquely appreciated thanks to its great harmony of taste and smell.
|Packaging:||Sold by measure|
Half “Culatta Regina”