KNOW WHAT YOU ARE BUYING
That we are proposing here is a half cut of Culatta from Parma Noble Food selection. Carefully trimmed, tasteful, mild, with an intense fragrance and a soft texture, this is a completely natural product. In its vacuum heat-shrinking packaging, weighing nearly 2.5 – 3 kg, aged 12 months, it is ready to be served on your dining table.
Culatta di Montagna is certainly a first-class salami, however with a strength, a flavour, a taste, an impress of fragrance and colours slightly stronger than that of ham. Fat content is limited; when cut its colour is white or a pale rose. Fragrance is fine, mild, rich in nuances which at times may recall autumn flavours.
KNOW WHAT YOU ARE EATING
Calories content of Culatta is not so high, of 198 kcal per 100 grams of product. As far as the content of mineral salts is concerned, this salami and cold pork meat has a high iron content; therefore, in dietary habits of healthy people, this is an excellent alternative to fresh meat and fish. Adequate is the amount of phosphorus and potassium.
IN THE KITCHEN
Culatta is usually served as an appetizer. It can also be served with a garnish of penny buns or vegetables in oil. The mildness of Culatta tones in with that of other products such as peppers, for example; therefore, a Culatta di Montagna dish can be served with cold pepper trimmings. A dish can be prepared with slices of Culatta di Montagna coming with a bouquet of lukewarm French beans dressed with some oil and lemon. This speciality can be accompanied by a good white wine or a red sparkling wine such as Bonarda, for example.
The vacuum-packed product can be kept in the fridge for 6 months at 4-6 Degrees centigrade. Once the packaging has been opened and the product cut into slices, we recommend to butter or grease the cut side and to cover it with a plastic wrap.
Then it should be wrapped in a dishtowel and placed in a cool room.