The Ferrari of Italian salumi, its obtained from the muscle on the upper part of the pig’s ham. Culatello comes from Bassa Verdiana in the province of Parma.

The meat is cured soon after the pig is butchered with salt, pepper, spices and wine then wrapped in the animal’s bladder or a cloth dampened with wine, and then tied with string.  The meat is left to age for around 10-12 months.