Culatello

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Description

Culatello

Noblest product of Italian cured meats Pork leg boneless in the hand, uncorked, wrapped in pork bladder and refined. Duration of production: 10 days. Embossing in pork bladder. Tying by hand. At the end of production, the thighs lost about 45% of their weight.

Weight from 3.5 to 5kG

Refining: mini 12 months.

Gluten-free and dairy products

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