Culatta is a premium version of Prosciutto di Parma. Rather than curing the entire leg, the most premium and tender muscle is removed and cured individually. This muscle is cured for a minimum of 12 months. The end result is a rich, decadent and incredibly tender Prosciutto.
Use left/right arrows to navigate the slideshow or swipe left/right if using a mobile device
Choosing a selection results in a full page refresh.
Press the space key then arrow keys to make a selection.