Description
This Dry-cured Culatello is prepared with traditional methods and hails from the Emilia-Romagna region. The pork is seasoned with salt, pepper, and spices, then cured in the cool air of the Po River, resulting in a product that is tender in texture and rich in flavor.
Present this cured meat on a charcuterie board with prosciutto di Parma, assorted Mediterranean cheeses, and a selection of fresh fruits. Alternatively, enjoy this cured meat by itself to truly experience its intricate flavor profile.