For its production the same part of the thigh used for Culatello is used, without removing the rind, the covering fat and a little bone called “anchetta”. It weighs more than Culatello and has a different look, it is soft, sweet and can be consumed after 12 months of aging. The aging process, slow and gradual underneath the rind, gives this cold cut a sweet yet delicate flavour.
Ingredients: pork meat, salt, spices and natural flavourings.
NOTES: GLUTEN FREE – LACTOSE FREE – PRESERVATIVE FREE
Nutritional value:
Energy value ki 828 – kcal 197
Fats 14 g of which saturated fat acids 5,3 g
Carbohydrates 0,5 g of which sugar 0 g
Proteins 29 g Salt 5 g
Minimum aging period 12 months
Approximate weight of the finished product
With hip bone about 4 kg
Without hip bone about 5 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 Culatta 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.
