Whole Culatello with rind, or Culaccia, ready to slice. One of the great cold meats, to be enjoyed a little at a time. We offer Culatello whole, with the rind and boned. The rind protects the meat while it is maturing: compared to traditional Culatello, the flavour is mild and the texture of the slice is softer, similar to Parma Ham.
Culatello with the rind, or Culaccia, is made from the femur of pigs reared in Italy, the same ones used to produce Parma Ham. Its weight varies from 4 to 5kg; and it comes in a characteristic “pear” shape.
Culatello with rind can be kept in a cool dry place – the temperature must not exceed 21-22°C. Once sliced, the meat must be stored in the lowest part of the fridge, taking care to wrap the cut surface in a tea towel or food grade cling film.
