M�rke: Marchesini Salumi

The Culatello comes from the best piece of pork - the thick flank of the rear leg.

The Culatello is massaged with a mixture of salt and spices, moistened with wine and flavored with garlic. It is then left to rest.

Then the culatello is pressed into the casing into his typical pear shape. The Culatello must mature in a separate cellar away from the rest of the cold cuts for at least 4 months.

It also tastes fantastic to melon or figs.

The largest Culatello weighs 3-5 kg. The smaller ones weigh between 1.5 and 3 kg.