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Characteristic yet elegant, its bouquet reveals agreeable, graceful hints of seasoning. In the mouth, it is harmonious and refined.
The culatta is a relatively young butchery product, but its processing encloses the centenary experience of those who have always produced prosciuttos and culatellos. The meat cut is the boned leg, deprived of the fiocchetto (rump) and the gambo (hock), processed together with the anchetta (shank) and the rind and slowly matured. Levoni also offers it in the ready-to-cut version.
When cut, the slice is red with a covering of a beautiful pearly white lard. The meat is lightly marbled and has a central fat lump. The sweet aroma is reminiscent of the cellar, the hazelnuts and the aromas of prosciutto. The flavour is sweet, full, round.
Remove the shank and trim the product in the version with bone. Slice thinly with a slicer. Arrange in fluffy, voluminous slices, rose-shaped roll style.
The Culatta has a delicate flavour and should be paired carefully. The artisan bread, with its fragrant and crunchy crust, the sweet fruit such as figs, melon and vegetables such as courgettes and aubergines extol the flavor and richness of the culatta. Fresh types of cheese can be perfectly paired.
We invite you to try it paired with a Malvasia or Lambrusco, but we can venture other types as long as they are young and lower in alcohol. An interesting pairing with a classic method sparkling wine or Champagne, especially as an aperitif or an appetizer.
