CURED IN A MOUNTAINOUS AREA
The boneless portion of fresh leg is salted, cured at a controlled temperature and moisture and, after curing, the edible part is covered with stucco and stored in a cell at a controlled temperature. Packed with gold foil and net, 3 pieces per box or, in the gift version, in a hexagonal box containing 1 piece. 4 hexagonal boxes per carton.
Colour of muscle mass when cut: uniform red, fat when cut:white. Taste: mild and delicate. Smell: intense and distinctive.
Indications for use
Store in a cool dry place: max temperature + 22°C (Culatello in stucco); temperature below + 10°C (vacuum-packed Culatello). Shelf life: 360 days (Culatello in stucco); 180 days (vacuum-packed Culatello). Does not contain allergens. GMOs: there are no ingredients originating in whole or in part from genetically modified organisms.