Culatello
It is considered by many the king of Italian charcuterie, and it has certainly been renowned since the Middle Ages.
It is a typical product of the area on the banks of the Po.
The muscular part is removed from the skinned and boned hind leg of adult pigs; then it is salted, put in natural casing and tied by hand.
Santini culatello matures for at least 12 months and tastes delicate,soft and sweet; It is ruby in colour, with transparent slices and the firm tenderness of a top quality product.
| Code: | 0410 |
| Weight: | 3.5/4 Kg. |
| Maturing: | 12 months |
| Casing: | Natural |
| Presentation: | Hand Tied |
| Packaging: | Sold by measure |
Half Culatello
| Code: | 0530 |
| Weight: | 1.7/2 Kg. |
| Packaging: | Vacuum |
