Salumificio Peveri Carlo S.a.s.

Culatta is made of the best part of the ham, from "core" of the pork butt end, with a natural processing, regulated by a strict disciplinary, and a long seasoning period of at least 12 months. The slice colour is intense red, with fat white in the exterior; the aroma is an intense fragrance of cellar seasoning; and the taste is soft and sweet like Parma Ham, but smooth and sophisticated like Culatello.