Culatello is one of the most pretigious "Salami" of the Italian tradition, it originates in the Parma province and in particular from the Zibello area. It is made from the muscular rear legs of the pig, with the skin and bones removed, matured in the ars on the banks of the river Po and of the lower Parma.Taking Prosciutto as reference which is made from the internal thigh, culatello is obtained from maturing only the rear musclc of the thigh, for at least 12 months. The other parts are used to produce "fiocchetto". This "salami" is made to mature inside bladder, which is then tied with a course network of string.
Its weight varies from 3 to 5 kg; its form is charateristcally pear shaped. To obtain a culatello you have to "disassemble" a thigh, giving up its use for an already valuble product such as "prosciutto"; this together with the craftsmans workmanship, the lengthy maturing and its pleasurable taste explain the particularly high cost.
It is important that before eating the culatello has been well matured; freed from the string, passed under tiepid running water and scrubbed with care. Once softened, the skin must be removed, the external fat perfectly trimmed away and cut into thin sces preferably by hand.
How to keep it.
To best keep culatello, you spread a small amount of olive oil and butter on the part which has been cut, wrap it up in a cloth, best if linen, and kept in a cool place which must not be a fridge which would deaden the taste.
Culatello in its magnificence, is able to co-habitate with the highest personality, as well as with simple and popular resources. We advise the elegant and cheeky dry Malvasia, or Fortana d'annata of a good year, a red wine slightly fizzy.