Culatello DOP (100g)

Culatello DOP (100g)

Regular price HK$120.00
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Culatello di Zibello DOP

Net Weight: 100g 
(±10%)

The undisputed prince of cold cuts, this Culatello is taken from the central muscles of the pig thigh, seasoned with salt and pepper and left to rest for a fortnight in a cool cell.

It is then hung in the fresh air of the Po Valley in the Parma lowlands. The cold, misty winters, soft spring breeze and hot, humid summers, make the final product an intense red colour, with a fragrant smell reminiscent of violets and wet grass.

The meat is cured for at least 12 months, depending on the cellar and the weather – the ideal time is 16-18 months.