Culatello is the best cut of prosciutto and is one of the most prestigious cold meats of the Italian tradition.
The home of this excellent meat is the lowlands around Parma, that area which runs parallel to the river Po, particularly around Zibello, where the climate, foggy in the autumn and sultry in the summer, gives those unique qualities of sweetness and fragrance. Culatello is obtained from the muscular part of the pig’s hind legs, without the skin and the bone and is aged with some spices in the area along the banks of the Po and the lowlands around Parma.

Bologna Gourmet

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