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Culatello

  • Tip Slice very thin. Pick up the entire slice, and put it into your mouth whole. Eat it on its own, to bring out its flavor and perfume.
  • Provenance Specialty of Emilia Romagna
  • Culinary Advice We’d love to chat more about how to cook or prepare your produce. Come visit or call us!
Description

Prosciutto’s little brother, Culatello ("little butt" in Italian) is comprised of the three largest muscles of the ham (top round, bottom round and eye of round). Simple salt cure is all that's needed here. Total cure/drying time 7-9 months

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