Culatta with rind without anchetta whole form

Culatta with rind without anchetta whole form

The Granculattina by Del Sante is part of the history and tradition of the cured meats of the Emilian hills. A product that differs from the Culatello di Zibello DOP as it is not stuffed. Del Sante produces it starting from heavy national pigs from the best part of the ham. One part is covered with the characteristic lard, while the other part corresponds to the pig's skin. This feature guarantees the cut a particular tenderness that lasts over time and a better preservation of the meat, as the cut is not prone to dryness, which instead in the classic stuffed Culatelli becomes the main cause of hardening if not consumed quickly. From the Culatta with Skin, thin cuts of slices can be made until the end of the product without loss of value and product during cleaning. Moreover, the "anchetta" is not present, making it particularly practical for use, especially for daily family consumption.

Culatta with rind without anchetta whole form: How is it produced

Salumificio Delsante, Emilia Romagna

Ingredients Culatta with rind without anchetta whole form

Simply meat and sea salt from the surface. No preservatives, additives, nitrates, or nitrites.

Nutritional values

Valori nutrizionali medi per 100g di prodotto

Energia: 2025kj / 490kcal
Grassi: 46,06g di cui saturi 14,82g
Carboidrati: < 0,5g di cui zuccheri < 0,1g
Proteine: 18,79g
Sale: 3,39g