Culatello : Lb
$68.95
Culatello is one of Italy's best known and most prized salumi.
It comes from the province of Parma and is made by curing only the rear muscle of the haunch of pigs born, raised and butchered in Lombardy and Emilia Romagna, which explains its fairly high cost.
Lb Sliced
How To Keep It Fresh:
If vacuum packed, it will keep for several days in the coldest part of the refrigerator.
If sliced and wrapped in food-grade paper, it will last for up to 2 or 3 days.
Make sure to remove it from the refrigerator at least 10 minutes before eating it, so it can return to room temperature and regain its characteristic aroma.
It comes from the province of Parma and is made by curing only the rear muscle of the haunch of pigs born, raised and butchered in Lombardy and Emilia Romagna, which explains its fairly high cost.
Lb Sliced
How To Keep It Fresh:
If vacuum packed, it will keep for several days in the coldest part of the refrigerator.
If sliced and wrapped in food-grade paper, it will last for up to 2 or 3 days.
Make sure to remove it from the refrigerator at least 10 minutes before eating it, so it can return to room temperature and regain its characteristic aroma.