Italiano
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Culatta with bone seasoned 12 months
Culatta di Salumi Montali is produced by selecting the high and leaner back part of the pig's thighs. It is a very fine cut, which is why it represents one of the most excellent cured meats in the Parma delicatessen.
After being trimmed, it takes on the pear shape that characterizes it, it is dry salted and left to rest for the time necessary to allow the salt to penetrate naturally.
Finally, the part not covered by rind is sprinkled with suet.
The maturation continues in the cellars, in the case of Montali in a stone cellar, where the Culatta naturally acquires the intense aroma and delicate taste that distinguishes it.
EXCLUSIVE AND LIMITED PRODUCTION Item sold by weight, the price per kg appears above
Approximate weight 4.5/5 kg
How to order
Being a variable weight product, before being able to proceed with the order it is necessary to request a quote. After receiving your request, we will quickly send you an email with the link to the order with product prices.
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- Provenienza
- Riano di Langhirano, Parma
- Ingredients
- Swine thigh, salt
- Philosophy
- Artigianale
- Stagionatura
- 12 months
- Animale
- 100 % Pig born and bred in Italy
- Indicative weight
- 4.5/5 kg
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Culatta di Salumi Montali is produced by selecting the high and leaner back part of the pig's thighs. It is a very fine cut, which is why it represents one of the most excellent cured meats in the Parma delicatessen.
After being trimmed, it takes on the pear shape that characterizes it, it is dry salted and left to rest for the time necessary to allow the salt to penetrate naturally.
Finally, the part not covered by rind is sprinkled with suet.
The maturation continues in the cellars, in the case of Montali in a stone cellar, where the Culatta naturally acquires the intense aroma and delicate taste that distinguishes it.
EXCLUSIVE AND LIMITED PRODUCTION Item sold by weight, the price per kg appears above
Approximate weight 4.5/5 kg