{"id":14959,"date":"2022-09-18T17:12:17","date_gmt":"2022-09-18T15:12:17","guid":{"rendered":"https:\/\/www.boncibum.com\/prodotto\/seasoned-culatta\/"},"modified":"2022-09-18T17:12:17","modified_gmt":"2022-09-18T15:12:17","slug":"culatta-seasoned-rough","status":"publish","type":"product","link":"https:\/\/www.boncibum.com\/en\/prodotto\/culatta-seasoned-rough\/","title":{"rendered":"Seasoned Culatta"},"content":{"rendered":"<h4><span style=\"color: #dc9814;\">DESCRIPTION<\/span><\/h4>\n<p>Culatta Seasoned &#8211; 5 kg piece | 2.5 kg vacuum-packed half<\/p>\n<h4><span style=\"color: #dc9814;\">CHARACTERISTICS<\/span><\/h4>\n<p><strong>Sales designation<\/strong>: Seasoned Culatta<br \/>\n<strong>Quantity<\/strong>: 5 kg | 2.5 kg<br \/>\n<strong>Origin<\/strong>: Italy, produced and packaged by Salumificio Fereoli Mario &amp; Figlio snc<\/p>\n<p>The breech, as well as the flake, is made from the same anatomical part of the culatello. Fereoli Mario &amp; 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.<\/p>\n<h2><span style=\"color: #0498a0;\">History of the manufacturer<\/span><\/h2>\n<p><span style=\"color: #808080;\"><img loading=\"lazy\" class=\"wp-image-11982 size-full alignleft\" src=\"https:\/\/www.boncibum.com\/wp-content\/uploads\/2022\/08\/salumi-igp-Fereoli134x134.jpg\" alt=\"Salumi felino ferioli\" width=\"199\" height=\"134\" srcset=\"https:\/\/www.boncibum.com\/wp-content\/uploads\/2022\/08\/salumi-igp-Fereoli134x134.jpg 199w, https:\/\/www.boncibum.com\/wp-content\/uploads\/2022\/08\/salumi-igp-Fereoli134x134-150x101.jpg 150w, https:\/\/www.boncibum.com\/wp-content\/uploads\/2022\/08\/salumi-igp-Fereoli134x134-64x43.jpg 64w, https:\/\/www.boncibum.com\/wp-content\/uploads\/2022\/08\/salumi-igp-Fereoli134x134-134x90.jpg 134w\" sizes=\"(max-width: 199px) 100vw, 199px\" \/>The Fereoli Mario &amp; Figlio company, located in the heart of Emilia&#8217;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.<\/span><\/p>\n<p><span style=\"color: #808080;\">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.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Culatta Seasoned &#8211; 5 kg piece | 2.5 kg vacuum-packed half<\/p>\n","protected":false},"featured_media":12925,"comment_status":"open","ping_status":"closed","template":"","meta":[],"_links":{"self":[{"href":"https:\/\/www.boncibum.com\/en\/wp-json\/wp\/v2\/product\/14959"}],"collection":[{"href":"https:\/\/www.boncibum.com\/en\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/www.boncibum.com\/en\/wp-json\/wp\/v2\/types\/product"}],"replies":[{"embeddable":true,"href":"https:\/\/www.boncibum.com\/en\/wp-json\/wp\/v2\/comments?post=14959"}],"version-history":[{"count":0,"href":"https:\/\/www.boncibum.com\/en\/wp-json\/wp\/v2\/product\/14959\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.boncibum.com\/en\/wp-json\/wp\/v2\/media\/12925"}],"wp:attachment":[{"href":"https:\/\/www.boncibum.com\/en\/wp-json\/wp\/v2\/media?parent=14959"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}