Italian Culatello is a cured-meat produced in Parma in Emilia Romagna in the period from October to February because of the humidity and temperature conditions of the lower Po valley for the first crucial part of the maturation of the Culatello that in total lasts 12 months . Culatello is obtained from the thigh of the adult pork, the thigh is then boned, skinned and cut so as to assume the traditional pear shape. Production process proceeds with the salting and the massage of the meat so as to obtain a uniform salting. Culatello is then stuffed, tied manually and matured in suitable places (old cellars) for about 12 months. Strolghino di Culatello is produced from the meat cut to give pear shape to Culatello: Strolghino is a fresh and sweet sausage to be served after about one month of preparation. There is another type of Culatello that is named Culatta or Culaccia, it differs from Culatello to the presence of the pork rind wich is not removed allowing the Culaccia to age in a different way expressing different flavors. Famous is the Culatello di Zibello DOP produced in the municipality of Zibello, Slow Food presidium and produced in only 50,000 units per year. Please find below our best prices and deals for Culatello and Strolghino di culatello.