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1/8 to wheel of Parmesan Cheese 18 Months old - Mezzano
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ItalianFoodQuality » Cured meats - Salumi »
Culatello

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Culatello
the Culatello is the top of crude meats produced in the Italian food valley,
It is made from the top and back of the thigh of pork, is obtained from maturing only the back of the thigh muscle. The meat is salted by an massage with: salt, pepper, garlic and Lambrusco wine, trimmed and tied is finally put in a steel tank on a slope.
After about seven hours culatello is massaged, brushed clean and then the piece of thigh is inserted into a pig's bladder, previously soaked in water.
The skin is finely perforated, the culatello is linked much closely and ripened in humid conditions, the curing lasts one year.

Ingredients: Italian pork, sea salt
Minimum curing: 12 Month
Avg. net-Weight: kg 4/5
Casing: 1 pcs in carton.
Packaging: natural
Allergens: The product doesn't contain allergenes or gluten
and the meat is PGM free.
net weight : 5,00 kg
 
price: € 250,00 Qty
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