Culatta is one of the finest Italian cured meats and is part of the tradition of the lower Parma area, but more generally of the Po Valley cured-meat culture. It uses the noblest and softest part of the leg; its pear shape in fact comes from the use of only the nut of the ham. The aging of Salumificio Pedrazzoli's Culatta is about 11 months.
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Culatta is one of the finest Italian cured meats and is part of the tradition of the lower Parma area, but more generally of the Po Valley cured-meat culture. It uses the noblest and softest part of the leg; its pear shape in fact comes from the use of only the nut of the ham. The aging of Salumificio Pedrazzoli's Culatta is about 11 months.
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