A new charcuterie/product of our friend Ivan of company
"Tradizione Salumi" situated in Quarrata, already one of our
supplier for artisan products, is arrived. After the ham's
preparation, he has got the idea to use the rejected part of
the pig's leg.
Exactly it's the meat between leg and loin
(for beef it's called "groppa" = back !), which is salted
and matured for 3-4 months, then made into sausages taking a
shape like "culatello" and from here comes its real name
"Culetta".
It's a very gentle charcuterie, much more delicate in
flavours and fragrances than ham.
Then it's without bone and so easy to cut having no waste.
It's a perfect alternative to ham.
Package: whole piece kg. 1,5 ca.
Producer: Tradizione Salumi, Quarrata (Pistoia)
+39 / 335 / 1220740
+39 / 0574 666712
