• Prosciutto crudo di Parma DOP 25-28 mesi: Culatta - laCulatta
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Parma DOP raw ham 25-28 months: Culatta

Parma DOP raw ham 25-28 months: Culatta

€152,90 EUR
€0,00 EUR €152,90 EUR
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Available pieces

The Culatta represents the finest and most tender heart of Parma Ham DOP, aged for 25-28 months. This unique selection captures all the authentic flavor of Emilian tradition, with a natural sweetness and an irresistible melt-in-your-mouth texture. Perfect for those seeking a refined and unmistakable taste experience.

Main features:

  • Guaranteed origin: Produced according to the Parma Consortium specifications.
  • Unique taste: Sweet, delicate and persistent notes.
  • Artisanal workmanship: Care and attention in every phase of production.
  • Perfect for any occasion: Ideal for gourmet platters, appetizers, or haute cuisine recipes.

Average weight: about 3.8 kg
Storage: Store in a cool, dry place.

Bring the best of Emilian tradition to your table: the Culatta Part of Parma Ham, a masterpiece that will make every moment special. Add it to your cart now and discover its excellence!

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INFORMAZIONI PRODOTTO

Scheda tecnica

Ingredienti e allergeni

Ingredienti: carne di suino, sale marino.

Allergeni: non contiene allergeni (ai sensi dell’Allegato II del Regolamento UE 1169/2011).

Certificazioni: Denominazione di Origine Protetta (DOP) – non contiene OGM – non trattato con radiazioni ionizzanti – prodotto confezionato sottovuoto.

Valori nutrizionali

Valori nutrizionali medi per 100 g di prodotto:

Energia .................... 1051 kJ / 252 kcal
Grassi ..................... 16 g
di cui acidi grassi saturi . 6,0 g
Carboidrati ................ 0 g
di cui zuccheri ............ 0 g
Proteine ................... 27 g
Sale ....................... 5,2 g

Conservazione e origine

Conservazione: conservare in luogo fresco e asciutto. Dopo l’apertura, conservare in frigorifero (tra +4°C e +7°C) e consumare entro pochi giorni.

Origine: Italia.

Prodotto confezionato dal produttore indicato in etichetta.

Distribuito da Tradizione Emiliana.

How is it produced?

  • Meat selection

    Once the ham is fully cured, it is separated from the most valuable part of the leg, the Culatta , a section that stands out for its leanness and softness.

  • Salting and massage

    The meat is treated with sea salt, massaged and left to rest to allow the salt to be perfectly absorbed.

  • Final maturation

    After extraction, the Culatta continues to slowly mature in ventilated environments, acquiring a unique flavor and a perfect consistency for thinly slicing.

Unique Features

Culatta is a prized cured meat that stands out for its lightness, delicate flavour and refinement:

  • Sweet and aromatic taste: The long maturation gives Culatta a sweet flavour, with light aromatic notes that make it unique.
  • Lean and tender meat: Culatta is particularly lean, but thanks to the curing process, the meat is tender and easy to slice.
  • Natural and preservative-free: Made with only Italian pork and sea salt, Culatta is a completely natural product, without the addition of preservatives.
  • Versatility: Perfect for enjoying on platters, with fine cheeses, or as an ingredient in gourmet dishes, Culatta is ideal for those seeking a refined and versatile cured meat.

With Culatta , you bring a premium cured meat to your table, a symbol of Emilian artisan excellence, which combines tradition, quality, and flavor in every slice.