Classic 15-month culatello aged, peeled and treated half vacuum by about 1.8kg

He’s the King of Charcuterie. Produced between the winter mists and the sultry summers of lower Parma. Only with this near the Po the noblest part of the pig becomes Culatello. Bagged in a natural bladder and seasoned in the ancient cellars of the lower Parma for 15 months. If once you have swallowed the culatello, try to blow air slightly from the nose… you will smell the noble molds of the aged cellars.