Culatello It's the king of pork-products and it comes from the section of the best part of pig's leg.
Manufacturing consists in salting the meat and sacking it into the pig's urinary bladder. After a seasoning of at least 12 month, you can appreciate the delicate and full of aroma flavour, thank to the inimitable climate of Parma country, with its winter fogs and its summer close warmts.
Its weight goes from 3 to 4,5 kg.

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