In discovering the gastronomic outstanding features of our land, we have selected for you a salami and cold pork meat made by a family-run business which, now as in the past, makes it the traditional way. From the pork leg, that is used to make ham, a meat cut known as Culatta (Pork Rump) is obtained. Trimmed and deprived of knuckle, a Culatta can be distinguished by its rounded shape which reminds that of a “mandolin”.
Weighing nearly 6 kg, it is covered and protected by pigskin fat, a “good” fat that gives it tenderness, sweetness and fragrance. Culatta is not put into sausage skin, produces little meat waste and is easily cut into slices; just a little good sea salt, a dry and mild climate and a long seasoning for more than one year, will present us with something exceptional, tender as ham, mild and soft.
