Parma Culatello - Half Part

Culatello is a charcuterie product that has a characteristic pear shape, wrapped up in a twine net. It looks marbled, with a sweet and delicate taste; when cut, its colour is uniform red with the presence of white fat. The raw material is the central part of the pig’s thigh, deboned and defatted, placed under salt on the spot (i.e. when the meat is freshly slaughtered) for about five days, then washed into wine, covered with salt and a few grains of pepper, stuffed into pork bladder and tied.
The seasoning takes place in a cool and ventilated basement, built with old and tradiotional criteria, for at least eleven months during which, according to various factors such as humidity, heat and ventilation, the ideal conditions for seasoning remain constant.

The half Culatello by Labadini weights about 2 kgs and is vacuum-sealed.

Preservation

The half vacuum-sealed Parma Culatello should be kept at a temperature of 2 - 4 C°; once opened, it should be kept refrigerated and wrapped up in a cotton cloth dampened with white wine.

Pairing

The most tasty and traditional combination is with bread and butter curls, keeping in mind that this charcuterie has not to be sliced too thin; the slices have to maintain a certain consistency to the palate.
The most classic combination  pairs Culatello with the wines of our area, like Lambrusco and Malvasia, but we also like to combine it with a good Franciacorta Brut.