Culatta with rind without anchetta half shape

Culatta with rind without anchetta half shape

The half form is vacuum packed. The Granculattina by Delsante is part of the history and tradition of pork processing in the Emilia hills. A product that differentiates itself from the Culatello di Zibello DOP as it is not stuffed. Delsante produces it starting from national heavy pigs, from the best part of the ham. One part is covered with traditional lard, while the other part remains in correspondence with the pork rind. This characteristic guarantees the cut a particular softness that lasts over time and a better preservation of the meat as the cut does not fear dryness, which instead becomes the main cause of hardening in classic stuffed Culatelli if not consumed quickly. Thin slices can be cut from the Culatta with Rind right up to the end of the product without loss of value and product during cleaning. Additionally, it does not contain the muscle part known as the 'anchetta', making it particularly practical for use, especially in everyday family life.

Culatta with rind without anchetta half shape: How is it produced

Salumificio Delsante, Emilia Romagna

Ingredients Culatta with rind without anchetta half shape

Simply meat and sea salt from evaporation. Without preservatives, additives, nitrates, and 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