Culatello is an Italian name for an air-dried ham made from a boned out pork leg. We use only our own Gloucestershire Old Spot pork to make our Culatello. Firstly we cure the meat in salt and then wrap and tie it before hanging the meat in our ageing room for 3 – 6 months. When it is ready we slice the Culatello very thinly and vacuum pack it so keeping it fresh until you are ready to eat it.
Culatello is very like procscuitto or parma ham. It makes a great addition to a charcuterie board or can be wrapped around chicken or fish that is going to be baked in the oven.
Min Weight: 60g
Ingredients: Free range pork, salt, sodium nitrate, sodium nitrite.