Culatello is produced in the south of Parma near the Po river during the cold months where climate (humidity) is particular and ideal for ageing the meat.
It’s cured for almost 12 months.
It comes out from the muscular part of hind legs of pigs.

Weight: about 3,5-3,8 kg.
Seasoning :salt.
No allergen products, gluten free and no milk derivate

Seasoning: 12 months
Preservation: refrigerator