Culatello, noble and
princely, is with no doubt the most precious of all cured meats; is obtained by
the thigh of Italian-raised pigs.
Culatello made by La Fattoria di Parma is produced in limited
quantities and only during cold months. It is naturally aged in damp cellars
for a time of at least 12 months. Every Culatello ham is rigorously numbered
and marked.
The preparation of Culatello
Culatello is first untied then put under running water where
it is carefully brushed using a hard-bristled brush (La Fattoria offers their
clients suitable brushes). At this point, Culatello is soaked into a container
full of dry white wine. Culatello should soak for a number of days depending on
its ageing; generally, the soaking time is 1 day. (La Fattoria will provide any
necessary information on how to prepare each Culatello, by taking into account
the curing time and the weather in which, the chosen Culatello was cured).
Here, we’re only
providing general information.
At the moment of the
purchase we’ll offer specific information.
Once removed from soaking, the Culatello is pealed, the fat
all around it is thoroughly removed and the Culatello is cut in very fine
slices.
La Fattoria offers the whole Culatello treatment service, if
the customer wants.
When this option is chosen, the delivery will be delayed by some days
for allowing Culatello to soak in wine.
Once you’ve sliced your Culatello, to keep it soft, cover the
fresh side with a spoonful of butter and store it.
How to store Culatello:
Wrap Culatello with a dry cloth and store it in a cool cellar
or in the fridge.
During our Culatello taste education tours, our personnel
will show you how Culatello is treated. View Taste education tour page.
In the taste education tour, Culatello is the real
protagonist. The election of the "Supreme Culatello” is a contest among 3
different types: 12 months old Culatello, 18 months old and 20 months old.
During out Taste education tours a tasting session is
included where visitors can better appreciate this great salumi, but also
Culatello with rind, Fiocco di Prosciutto, Parma ham, Salame Strolghino and
Salame Felino.