Merk: Salumificio Rossi

CULATELLO AND TRADITION

The first person who has made ​​this outstanding product, has certainly not dreamed of the enormous success that the Culatello has had since then.

It is also believed that the first Culatello practically was a mistake. A wrong cut of the ham and the subsequent need for it to be cut into several pieces.

The Culatello is the largest muscle of the pig's rear leg. It has neither bones nor rind. The Culatello is salted by hand and put in a pig's bladder.

The Culatello comes from the region around Parma. Earlier it were the households that slaughtered one or two pigs per year, which produced this product. Due to the humid climate it wasn't possible to produce whole hams. Therefore, the fresh ham had to be boned and cut. This is how culatello and the even smaller ham named Fiocco or Fiocchetto were created.

HISTORY

The Culatello has long been a luxury product for only a few people. The production is limited to few places and only since the 80s it was demanded by customers outside of Parma.

The first mention of Culatello was found in a document from the year 1735.

Today culatello is one of the most exquisite cold cuts of Italian butcher tradition. It is the type of ham, which is the most difficult to produce. And it is also the tastiest!