Raw cured · Emilia
Culatta
A cousin of Culatello: the heart of the pork leg, but kept with its rind (not stuffed into a bladder casing). Aged in the Parma area, soft and melting, ruby-red flesh. Distinct from Culatello di Zibello DOP.
Raw curedType
Emilia (Parma)Origin
Close to culatelloKinship
MildProfile
Trade pricing, professionals only
Log in to your trade account to see prices and order.
ITasting notes
Profile
Intensity
MildIntense
Length
ShortLong
Saltiness
Lightly saltedSalty
Meltiness
FirmMelting
Tasting
Appearance
Ruby-red slice, white fat.
Aroma
Mild, hazelnut, cellar notes.
On the palate
Melting, soft, umami, lingering.
Aromas
MildHazelnutUmamiCellarFruity
Pairings
Bread & butterParmigiano ReggianoLambruscoFigs
IIIThe producer
Culatta (heart of the leg with rind) from the Parma area. Distinct from Culatello di Zibello DOP. No EU appellation.
VSpecifications
- Origin
- Emilia-Romagna, Italy
- Format
- Whole piece / sliced
- Packaging
- Sold by weight
- Storage
- Chilled (4–8 °C)
- Reference
- CHA-028
Information
- Type
- Raw cured
- Meat origin
- Heart of pork leg (with rind)
- Presentation
- With rind
- Appellation
- No EU appellation
The cured meat