The finest part and a craftsmanship of the highest degree
Culatello, together with prosciutto, is the most famous cured meat from the Parma region, known in Italy and abroad.
It is also the most valuable and precious of cuts, as in the past it was always destined for sale as its proceeds could support the butcher’s family during the long winter months.
In order to obtain culatello, a ham is “sacrificed” since the same part of the thigh is used. It is trimmed to give it its characteristic teardrop shape and the discarded parts of meat are used for the production of strolghino.
How we process it
Once the culatello has been trimmed, it is hand salted by expert operators who know how to dose the necessary amount of salt according to the size and the percentage of fat in the meat.
After being left to rest for a few days, so that the salt has time to penetrate the meat, the culatello is stuffed into a natural pork casing and hand-tied with hemp twine.
The process of tying a culatello takes almost half an hour and is a delicate operation because it can lead to problems in the initial stage of maturation if not done properly.
How we season it
As with all our cured meats, seasoning can only take place naturally, relying on the experience of our managers who check the hanging products daily.
Culatello is the “son of the fog” of the Parma lowlands, where it originated. The maturing rooms are adjusted in such a way as to recreate that particular condition of humidity typical of a foggy winter day.
How we process it
Once the culatello has been trimmed, it is hand salted by expert operators who know how to dose the necessary amount of salt according to the size and the percentage of fat in the meat.
After being left to rest for a few days, so that the salt has time to penetrate the meat, the culatello is stuffed into a natural pork casing and hand-tied with hemp twine.
The process of tying a culatello takes almost half an hour and is a delicate operation because it can lead to problems in the initial stage of maturation if not done properly.
How we season it
As with all our cured meats, seasoning can only take place naturally, relying on the experience of our managers who check the hanging products daily.
Culatello is the “son of the fog” of the Parma lowlands, where it originated. The maturing rooms are adjusted in such a way as to recreate that particular condition of humidity typical of a foggy winter day.
lorenzo boschi says
Did you know...
In the past, on foggy days, the windows of the cellars where the culatelli were stored were let open so the fog could work its way in. Ancient charcuterie makers were masters at using nature and the elements in their work. Another classic example is the combination of Parma Ham curing and the arrival of the wind carrying the aroma of the sea…
Watch the video to discover these and other curiosities about Culatello!
PRODUCED, SEASONED AND SLICED JUST FOR YOU
Whole or sliced, the choice is yours.
The cured meats we prepare for trays are the same ones you can find at your local delicatessen. Whole or in trays, a Cavalier Umberto Boschi cured meat product is always synonymous with high quality.
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