Why is culatello so expensive?
While prosciutto is the more famous Italian dry-cured pork meat, culatello is actually the more valuable, more luxurious choice. It is made with the muscular part of the hind leg—the best cut of the pig. Culatello is rare and requires a high level of craftsmanship to produce, which is why it fetches such a high price.
What is the difference between prosciutto and culatello?
Although both products are crafted using adult swine (Large White Landrace and Duroc), born and raised in the north central part of Italy, Culatello is made using nothing but the thigh muscles, whereas Prosciutto maintains small portions of fat and rind, other than the bone giving it its typical shape.
How much does culatello cost?
Culatello di Zibello DOP
| Price | Size |
|---|---|
| $460.00 | 8lb (3.6kg) |
How long is culatello aged for?
8-14 months
Aging. The aging process for culatello will range anywhere from 8-14 months depending on the weight of the meat and the conditions in your curing chamber or area.
How do you serve culatello?
Culatello has a unique taste and an unmistakable smell. It pairs perfectly and simply with a slice of bread, and makes a great appetizer when served in hand-cut slices and accompanied by Parmigiano-Reggiano or butter.
How do you eat culatello?
For a rich happy hour, you can serve Culatello with pickled vegetables in vinegar, and it is better if vegetables aren’t too much sour and with a delicate liquid. Also in the most elaborate dishes, you can always combine Culatello with generally sweet vegetables as asparagus, pumpkin or courgette flowers.
What is the most expensive Italian ham?
Culatello di Zibello is one of the most expensive cured meats in Italy, making it one of the culture’s most sought after delicacies.
What muscle is culatello?
Culatello is obtained from the biggest muscular part of hind limb of pork, without rind of bone. Instead Parma Ham is obtained by inner thigh, Culatello is achieved maturing only the posterior muscle of thigh.
How do you use culatello?
Culatello is perfect as starter on croutons or canapé, with cream cheeses such as Squacquerone, Stracchino or Robiola. With these cheeses it is possible to add also a mince of chives, for an extra touch of taste.