Culatta or culatello, leads to a sweeter taste and softer slices. Culatello is one of Italy’s best known and most prized salumi. It comes from the province of Parma and is made by curing only the rear muscle of the haunch of pigs born, raised and butchered in Lombardy and Emilia Romagna, which explains its fairly high cost. It is shaped like a large egg and weighs about 6 1/2 pounds.
Ingredients : Pork, Salt, White Wine, Preservative: Potassium Nitrate.
Nutrition : Typical Values as Sold per100g. Energy 1358kj/324kcal, Fat 22.0g, of which saturates 9.0g, Carbohydrate <0.5g, of which sugars <0.5g, Protein 32.0 g, Salt 5.0g. Product of Italy. Store at 5°C or below. Once opened keep refrigerated and consume within 3 days.
