Culatello is a prized Italian cured meat, mainly produced in the lowlands of Parma. It is made from the finest part of the pig’s hind leg, hand-processed and aged in cellars for at least 12 months. Its flavor is delicate yet intense, with sweet and slightly spicy notes. Culatello is often served in thin slices as an appetizer or paired with bread, butter, and soft cheeses.
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