KNOW WHAT YOU ARE BUYING
Culatta with rind, a typical food from the heritage of Norcia, is now proposed by Parma Noble Food as in the past. This salami is obtained from the most valuable portion of the leg of pork, without knuckle. Cut as appropriate, to give it a round shape which seems to remind that of a “mandolin”, it is aged with its rind similar ham, in a tan of natural spices. The result is surprising, a unique product with an exceptional taste; weighing nearly 6 kg, aged 12 months, Culatta is ready to be cut.
Quality is shown by a number of key characteristics: the weight of the aged meat, that should be around 6 kg as tradition requires; the thickness of covering fat of 2 cm at least; small fat layers inside, and the fragrance and digestibility typical of this speciality, which assure its mildness and tenderness.
KNOW WHAT YOU ARE EATING
Culatta di Montagna cholesterol content and equilibrium is such that renders it a meat suitable for healthy, dietetic menus and for the diet of sport loving people. The cholesterol content is as little as 70 mg per 100 grams of product. Its vitamin content is high; in fact, just 100 grams of product are sufficient for the whole requirement of vitamin B1, 1/3 of the requirement of vitamin B6 and 30% of vitamin PP. Therefore, it is a true concentration of energy.
IN THE KITCHEN
Culatta di Montagna is cut into slices as ham. With a marked and tasteful flavour, it pairs with melon, figs, with curls of butter: to dress a roast fillet of beef with mustard and white wine added at the end of cooking or simply alone in a sandwich. With virtually all summer raw vegetables, sublime with Parmigiano Reggiano DOP and a drop of Balsamic Vinegar of Modena selected by Parma Noble Food.
Culatta is ready to eat. If one wants to continue its ageing to obtain a drier and riper product, it should be better kept in a fresh and moist place, possibly hanging in a cellar. When cut, it should be kept in the fridge after winding it up in a cotton dishtowel.