This is another gourmet dried meat, a cured aged ham made from the leg of an adult hog. After a long careful process, the resulting meat is fragrant, sweet and delicately flavoured. It's eaten very simply and needs no embellishment. There are several types of Culatello, Culatello di Zibello from the Emilia Romagna region of Italy, and Culatello from Parma, home of the incomparable Parma ham. In both cases, the meat is made according to ages old tradition and the combination of technique and the climate affect the taste. |
