Culatello cut to half

maturation at least 11 months

139.00 / VAT included

Typical specialty from Emilia Romagna


Maturation: at least 11 months
Weight: kg. 2,3 +/- 0,200
Packing: Sold whole or as vacuum-packed halves
Trimmed, cleaned and ready to slice
Storage temperature: Whole: store in a cool place.
Sliced and vacuum packed: store at 0-4°C

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A very pleasant discovery

Our Culatello is obtained from the hind haunch of locally reared pigs, which is deboned and derinded by hand, before being filled into casing and matured.
Its characteristic droplet shape, classic ruby red colour, tender consistency and unique flavour make this product the most highly prized ambassador of Parma’s great deli meat tradition.

Our Culatello hams mature in their cellars whilst the winter fog slowly gives way to the sultry heat of summer, ready for consumption the following winter.

Chef’s Tips

Enjoy finely sliced served with butter curls.
Goes perfectly with Parmigiano Reggiano cheese or figs, served with a Lambrusco or lightly sparkling white wine.

Additional information
Weight 2.5 kg

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We are located in the tastiest part of Italy: Langhirano, near Parma, Emilia, the beating heart of Italian gastronomic quality.

Langhirano is a revered site for any gourmet who’s fond of air cured ham. Only here, in the valley where the Parma Creek runs, the weather agents provide the unique conditions that allow the perfect seasoning process for Parma Ham and the other great cold cuts of Parma tradition.
We have worked here since 1956. 

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