Culatello’s cousin

  • Price: upon request (per kg)
  • Available for: personalised packages
  • Available for sale: in store
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Culaccia is made with hind leg muscle: the same pork cut used to make Culatello. Unlike its “cousin”, which is separated from the skin and stuffed into casing, Culaccia is left to mature without removing the skin. The result is halfway between Prosciutto and Culatello: sweet and intense. Try it with butter and a light, delicate wine.


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