Merkki: Marchesini Salumi

This Culatello has a good size and is made exclusively from organically reared pigs from the farm Marchesini. This Culatello certainly has an interesting price-quality ratio.

The Culatello is the highest quality part of the pig and is extracted from the nut of the rear leg. The piece is rubbed with salt and a blend of spices and sprayed with wine and garlic. Subsequently, the Culatello is matured.

The Culatello is forced into a pig's bladder in the typical pear shape and matured in separate cellars for at least 4 months.

As cult cut it goes well with bread or honeydew melon and figs.