An uncommon delicacy from south of Parma, Culatta is made from the most tender muscle of the back thigh of the pig aged with a layer of fat and skin on the back. It’s buttery and silky with a delicate sweetness. Though lesser known than its cousins Prosciutto di Parma and Culatello, Culatta is an important cured ham from the southern part of the province of Parma. Like Culatello, it made from the back thigh, but a layer of fat is left on ensuring a decadent ham with a drier, meatier texture. It is aged a minimum of one year, and unlike Culatello, it is not aged in a bladder, so it maintains a wider shape. Each piece is hand selected and goes through a natural slow curing process to create a product with exceptional aroma and buttery flavor. The texture is tender, firm, and silky.