Emilia Romagna, Italy
Culatello is a rare and sought-after Italian cured ham that is known for its velvety texture and refined, understated flavor. It is made from a prime cut of muscle in the back thigh of the pig and ages in a pig's bladder that is later removed from the ham after aging. Our producer carefully selects the best legs from Italian pigs. In the Po River valley, where Culatello is made, fog is frequent and the air is very humid. This microclimate is essential to developing the complex, understated flavors and silky texture. Aged 13-14 months in underground cellars, Culatello has a characteristic sweet flavor, funky aroma, and melts in the mouth. It is prized in Italy and has only just recently been allowed to be imported to the U.S.