Culatta with Rind


Culatta with rind is one of the most prestigious cured meats in Parma’s culinary tradition, produced mainly in the Bassa Parmense.
This fine cured meat is made from the best parts of the pig’s thigh and needs to be aged for no less than ten months, during which time it should be exposed only to moisture and natural light sources.
Excellent as an appetizer accompanied by butter and sauces, it is often used in the making of pasta dishes, as its sweet and delicate flavor lends itself to a variety of culinary combinations.

SKU: CULATCOT Category: Tag:



Food name: Culatta with rind
Manufacturer: Salumificio Gianferrari
Format: Whole or half
Packaging: Vacuum
Ingredient list: Pork, salt, spices, natural flavors, dextrose, sucrose, no preservatives.
Non-food ingredient list: Pork suet (coating agent: pure pork lard, rice flour, salt, black pepper).
Food free of: Lactose
Net quantity of the food:
Whole breech with rind: from about 4.6 kg
Half Culatta with rind: from about 2.1 kg
Country of origin of the product: Italy



Store the product in a refrigerator or cool place upon receipt.

Storage condition:

Culatta, if still whole, should be stored by hanging in a dimly lit, humid and poorly ventilated place, such as a cellar: exposing it even for short periods of time to heat sources or drafts that are too cold could compromise its quality.
Once cut, however, you may decide to proceed to peel the sausage by letting it “soften” in a container containing exclusively dry white wine for a few days.
After this operation we recommend storing it in the refrigerator , wrapped in a tea towel so that the Culatta does not “dry out” too much. (You can also store this charcuterie in the Freshness Saver Bag found in our Shop in the “Kitchen Accessories” section).

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