One of the most prized salume. Made by the italian traditions which date back to the 15th century in Zibello Italy. Culatello (little back side) is a boneless back ham muscle seasoned with wine, salt and pepper. After curing for 10 days, the Culatello is stuffed in a hog bladder and aged for at least 12 months. We prefer ours to be aged for 16+ months!
The Fiocco is a second option. It is the muscle located on the opposite side of the Culatello. It is smaller, but still full of flavor.