Culatello is obtained by processing the finest part of an adult pig’s thigh (who must weigh 200 kilos at least). The transformation requires an adequate salting and the bagging inside the pig’s bladder. After an aging process of at least 12 months the end result is a flavour that is subtle, delicate and full of aromas, product of the unique climate of Parma’s Bassa with its wintry fogs and sultry summer heat. Its weight varies between 3 and 4,5 kilos.
Ingredients: pork meat, salt, spices and natural flavourings.
NOTES: GLUTEN FREE – LACTOSE FREE – PRESERVATIVE FREE
Nutritional value:
Energy value ki 828 – kcal 198
Fats 13 g of which saturated fat acids 5 g
Carbohydrates 0 g of which sugar 0 g
Proteins 20 g Salt 4,3 g
Minimum aging period 12 months
Approximate weight of the finished product about 4 kg
Chemical physical features Aw <0,92 and 5<pH<6,90
Microbiological profile:
Total aerobic count <1, 0x105 ufc/g
Enterobacteriaceae: <1,0x103 ufc/g
Escherichia coli: <1,0x102 ufc/g
Salmonella: absent in 25g
Listeria monocytogenes: absent in 25g
Chemical analysis
Moisture: 30÷40%
Ashes: 3÷6%
Proteins: 20÷30%
Lipids: 20÷30%
Packaging
Whole: loose in boxes
Half: vacuum-sealed
Shelf-life
Loose (approximate period): 1 year
Vacuum-sealed: 6 months
Tag Present if vacuum-sealed
Seal Present if loose
Storage conditions
Store at T< 7°C (Vacuum-sealed)
Store at T< 20°C (Loose)
How to use Ready for use
Aged Culatello can be stored for over 6 months in a cool and dry area.
Once cut it can be stored in the fridge for some weeks wrapped in a rag, we suggest covering the cut surface with a clear wrap. Slices must be stored in the fridge and eaten same-day.
How to prepare:
1) Remove the twine from around the Culatello and wash it under running water
2) Wrap it in a rag wet with water and white wine
3) Place it in a basin with water and wine to soften it (We suggest placing the lean and dry part in contact with the basin)
4) Leave it soaking for at least one night in a cold room
5) Remove the blister using a knife, trim the fattest parts and remove the diagonal ropes
Wrap it in a dry rag and store it in the fridge
