In our area, it is said that "the ingredients for a good culatta are few and simple: wisdom of the people, good pork meat, salt and fog...”. The fog and the spirit of the Valli, of its people: these are the secrets of the Culatta from the Q+ line of Pedrazzoli. The Culatta Le Valli is completely handmade, produced only in the winter months and aged without the use of refrigeration systems and preservatives. Due to this seasonal production, in winter it has a minimum aging of 15 months and in summer of 20 months. The material used is of fundamental importance for the quality: the thighs must necessarily come from the Gran Suino Padano, animals that are raised naturally. The production area of this excellent Culatta is characterized by cold, long, and foggy winters with scorching and sunny summers: this allows those unmistakable aromas and flavors of this unique product to develop.
KDV dahil fiyat
In our area, it is said that "the ingredients for a good culatta are few and simple: wisdom of the people, good pork meat, salt and fog...”. The fog and the spirit of the Valli, of its people: these are the secrets of the Culatta from the Q+ line of Pedrazzoli. The Culatta Le Valli is completely handmade, produced only in the winter months and aged without the use of refrigeration systems and preservatives. Due to this seasonal production, in winter it has a minimum aging of 15 months and in summer of 20 months. The material used is of fundamental importance for the quality: the thighs must necessarily come from the Gran Suino Padano, animals that are raised naturally. The production area of this excellent Culatta is characterized by cold, long, and foggy winters with scorching and sunny summers: this allows those unmistakable aromas and flavors of this unique product to develop.
