- 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!
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. It’s cured for about 14 days with a traditional cure of just salt, garlic Lambrusco, and black pepper. Total aging time is for at least 12 months.