Details
Details
Excellent traditional culatello, sweet and perfumed, to pleasantly surprise with a delicate and refined cold meat!
Taste the traditional culatello with a dry sparkling wine, not too aromatic, such as Lambrusco and Malvasia. Slice it not too thin and enjoy it with good bread and some butter curls.
Selected among the best local producers the traditional culatello is prepared with artisan care using meats from pigs born and raised in Italy. we use only the back part of the haunch called “culatello”. The culatello is put under salt for 10/15 days before it is stuffed in pig’s natural bladder and then tied with natural cord following the traditional “a passetti” technique. The Culatello is put to age very slowly in a humid environment for at least 18 months.
These products are so delicious because the raw materials are really of high quality. The choice of raw materials is, in facts, a crucial step towards the production of good quality. Thanks to a close collaboration with the breeders, is used the best pig meat. The pigs are born and grow in selected farms in the Po valley, which has been for century home to the best pig types. Throughout the growth, the pigs are fed with quality natural products which raise in the fields surrounding the farms.
Preparation: remove the cord and put the culatello under running water. Dry it carefully and remove the bladder. If you want to soften the culatello wrap it in a cloth dampened with white wine for 2 or 3 days. Cut away the external impurities with a sharp knife and then slice thinly the culatello. Grease the cut part with butter or olive-oil, then wrap the culatello in a tea towel. Once cut eat the culatello in a short time, to fully taste its delicacy.
Additional Info
Additional Info
Manufacturer | Salumificio Frati Carla |
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Gluten free | Yes |
Lactose free | Yes |
Place of origin | Parma |
Maturing | 12 months min. |
Weight/Volume | About 2 kg. |
Ingredients | Pork meat, salt, natural flavourings. |
How to preserve it | Culatello should be stored in a cool and damp environment. Once sliced cover the cut surface with a cling-film. Wrap the meat in a cloth and store in the fridge. Keep the slices into a plastic box in the fridge and eat them the same day. |