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Culatello is a cured meat made from the large muscle mass in the rear leg of the pig but, although cured like a Prosciutto, is remarkably different from other Salumi.
The portion used is a relatively small, particularly flavoursome part of the whole leg, the meat requires an extended aging time, and a great deal of expertise is needed to make it. The result is an exceptional Salumi.
Culatello is soft and tender, much like Prosciutto, though slightly dryer due to its aging, and has a robust, full flavour with the taste of pork being very prevalent in the meat, more so than other Salumi.
A traditional Italian delicacy using a centuries old technique, Culatello can make any meal exceptional.
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