The best part of ham without legs and bone less is Culatta.
It is a product of tradition ""charcuterie"" so prized in the past that was not consumed by the farmer, but gave to the ""landlords"" as a complement of rentals and respect.
Today, as then EMILIAITALIANFOOD proposes it as ideal alternative and much less expensive to culatello zibello dop.
Culattaalso known as Culaccia is a sausage made from the back of the thigh and most valuable of prosciutto.
The round, instead of taking the road of Parma ham, is about to become a salted pork with rind is trimmed and boned, leaving only the heart of the ham that is salted pork.
The specialty of salted pork and remains covered by its rind as raw ham, making it much easier to enjoy and preserve.
The salted pork rind and so a mediation between the culatello and raw ham, is made with ham as the heart and is covered with salted pork rind as raw ham, the result is amazing, a unique product taste exceptional.
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