Gianferrari

Culatta di Canossa

Appellation
Culatta
Contry
Italy
Description
Canossa culatta, Canossello, comes from the so-called "prosciutto pulp", the noblest part of the pig's thigh, where the ratio of fat to lean meat is at its best as it's where the rind from the rear meets the fat from the front. Curing is very delicate, the spices all well dosed, and no additives or preservatives are used. The meats are aged for at least a year. 
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