As soft as Prosciutto, sweet and refined just like Culatello. It is the heart of the Prosciutto, with its peculiar “pear” shape and its ruby colour that translates to pure transparency in the slices. it is soft, sweet. The aging process, slow and gradual underneath the rind, gives this cold cut a sweet yet delicate flavour.

Culatello the thigh of the swine worked and seasoned, in that magic band of earth on the shores of the Po in the province of Parma. Here it is produced what the " King of the meats" is considered.

Among the true ones "jewels" of the Italian handicraft production. The Culatello is gotten only by the thigh of the boned adult swine, the best part, the more appreciated, that after a careful "rifilatura" (trimming) it is carefully salty and massaged to make the salt to penetrate in depth. The magisterial hand made binding gives it the characteristic pear form, making every piece different to the other. It will be the nature, with the particular damp and misty winter, to do that a precious jewel, to maintain it soft, and mature to the best, absorbing those fantastic aromas that make it unmistakable. This is the first phase of the seasoning, in winter.