Culatta
Our award winning Culatta, made with national meat, cured and aged in the traditional cellars in which also culatello matures.
The boneless heart of the leg is salted and massaged by hand. Culatta is not cased: one side is covered by the rind, whereas the lean part is covered with pork lard to maintain the softness of the meat during minimum 10 months of maturation. With its natural shape, its vivid red slices and its very intense and typical scent, our culatta offers you the experience of tasting a tender, sweet and refined deli meat.