Made with the topside of pork thighs, the premium cut for the making of culatello is a fully-fledged cooked culatta. The thigh is opened, boned and stuffed with a finely chopped blend of aromatic herbs and spices – very tasty, fragrant and typical of our region – then roasted in the oven over natural beech wood.
Due to its processing and physical features, it falls into the “high quality” classification – as also proven by its dry slice.
