The product

Culatta Emilia

Cured culatta without bone, already cleaned and ready to be sliced

Description: Culatta produced with the finest part of the thigh, the same used for Culatello, processed only with sea salt and slowly matured
Appearance: It has a typical pear shape with rind that has been thoroughly cleaned. The slice is soft but compact, with an intense pink colour and white veins
Taste: Sweet and balanced in terms of flavour; notes of cellar and toasted fruit stand out, with a good persistent aftertaste
Maturing: at least 12 months
Curiosity: Culatta Emilia is a collective trademark that identifies the production of culatta typical of the provinces of Piacenza, Parma and Reggio Emilia. The collective trademark is protected by a consortium and production is subject to strict regulations that also require the thigh to be fire-branded as a symbol of traceability throughout the production chain
Our selection: A raw charcuterie representative of the Emilian tradition, in a ready-to-serve version that allows you to work with a very little waste
Suggestions: Easy to slice and designed for machine cutting

Ingredients: Pork meat, salt
Weight: 4,5 kg approx
Packaging: Vacuum packed
Country of origin of the primary ingredient: Italy
Nutrition Declaration: Energy: 1234 kJ / 296 kcal
Fat: 21 g
of which saturates: 8 g
Carbohydrate: >0,5 g
of which sugars: 0 g
Protein: 27 g
Salt: 3,8 g
Typical value per 100 g