Culatta con osso

Bone-in Culatta

Gluten Free

Traditional cured meat in the history of our city, Culatta con Osso Ravanetti is exclusively obtained from the inner portion of Italian pork legs – skilfully salted by hand – with a small portion of hip bone (anchetta) inside.
It is an inimitable and delicious product which distinguishes itself by its delicate flavour.
This jewel of the local charcuterie is externally protected by the rind and by grease which allow a long curing of the product in traditional cellars, keeping it soft and enhancing its aroma.

Handling:
Trim the Culatta con Osso by eliminating grease and rind depending on the quantity you intend to slice and starting from the thickest end of this curied meat. Slice carefully because after a few centimeters there is a small bone called “anchetta” that must be removed with a sharp knife.
The product is suitable to be consumed as an appetizer, as a second course or as an ingredient in culinary preparations.
Versatile in the kitchen, Culatta Ravanetti lends itself to be combined with different types of wines, both sparkling and still, according to taste.

Storage:
Once sliced protect the cut part with cling film, wrap the product in a tea towel and store it in the refrigerator.

Our cured meats come from pigs born, raised, slaughtered and processed in Italy