Seasoned Culatta

Description

DESCRIPTION

Culatta Seasoned – 5 kg piece | 2.5 kg vacuum-packed half

CHARACTERISTICS

Sales designation: Seasoned Culatta
Quantity: 5 kg | 2.5 kg
Origin: Italy, produced and packaged by Salumificio Fereoli Mario & Figlio snc

The breech, as well as the flake, is made from the same anatomical part of the culatello. Fereoli Mario & Figlio sells it as per local tradition: cured for a minimum of 14 months, with a maturation similar to that of prosciutto. Unlike culatello, it is left with the rind on and is not placed in a bladder, but is tied in rope so that its shape remains intact.

History of the manufacturer

The Fereoli Mario & Figlio company, located in the heart of Emilia’s Food Valley, to be precise in Pilastro di Langhirano, in the province of Parma, has been involved since 1965 in the processing of the finest pork meats for the production and seasoning of cured meats, with related packaging and packing, and in the sale of high gastronomy pork cuts and cheeses typical of the area.

Now in its fourth generation of producers, despite the due updating of technology and processing techniques, it hands down and preserves its soul as a traditional family business to bring the best local products to your table. The production of cooked and raw cured meats typical of the Parma hill area is carried out with the same care as in the past and following ancient recipes.