Made from the whole fresh thigh of a pig, with dry salting, inserted in a natural bladder and tied by hand with a string. This is the art handed down by old pork butchers. The process is completed with curing in damp cellars and varies from 13 to 15 months. DOP culatello does not contain preservatives or additives.
Curing: 13/14 months
Size: 4/5 kg