Culaccia (Culatello) with Rind

$30.24 - 400gr

Culatello is the most prestigious of all Italian cured meats, the most difficult to produce and certainly the most delicious. Considered the biggest muscular part of the pig’s leg, always offered without the bone.

Salted by hand and protected with casing to better preserve and protect.

The shape is spherical and slightly elongated, produced with meat from Italian domestic swine.

Gluten Free

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It is even thought that the first creation of Culatello was made by mistake, a clumsy cutting of a ham and the consequent need to dissect it into several parts. A case of “born by mistake”!

Culatello is a prized salted meat, typical of the Parma region, specifically in the areas between Zibello and Langhirano (towns located on the banks of the river Po). Here, the microclimate and the traditional craftsmanship guarantee a quality and uniqueness that are difficult to reproduce anywhere else in the world.

Its production, highly crafted, is linked to the tradition of peasant families, who raised and butchered one or two pigs per year and produced various salumis and cured their meat – a popular tradition deeply rooted in the territory.




All Charcuterie items are sold by weight. We want our customers to pay exactly the amount that they are getting, so the price indicated on each product is an average price per piece (based on average weight of each product). During the check out, your card will be only be authorized for this amount. Once the product is weight and shipped out, only then will the actual amount be applied.

Please take this into consideration when purchasing our cured meats. Per 100 gr pricing has been indicated for every product so that there is complete transparency in how much you will be paying if there is slight variation in weight/size of the item being shipped to you.

Additional information

Weight 1 kg

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