Is of grace the most regal among the salami. It can be defined “Culatello Piacentino” because the “Culatel” is a traditional Piacentino product which fulfils the requirements set forth by precise production specifications. It's valorized by the Consortium of typical Piacentini salami.
It is between the traditional agri-Italian products (PAT), products included in a list drawn up by the Ministry of Agriculture, Food and Forestry Policies.
The culatello is obtained from the thigh of the heavy padano pig, exactly from the muscular part between the bow and the cuff. The thigh, once freed from the rind and from the bone, is sectioned to obtain precisely the part destined to the production of the culatello. Following the steps of the trimming and embellishment and, after having removed the femur, those of salting, strictly by hand, and the tying, in order to confer the classic and well known rounded pear shape. Following a period of rest at the end of which it is filled in natural casing (skin of lard). A slow maturation begins, at least of twelve months before being consumed.
The raw material used is the fresh national pig thigh of large dimensions.
It doesn't contain gluten, nor milk derivatives. All ingredients are free of allergens and does not come from GMOS.
Its flavor is sweet and fruity with hints of butter and dried fruit, the aroma is intense and spicy with scents of long-term seasoning and cellar.