Le Valli - Culatta without skin

Le Valli - Culatta without skin

Le Valli - Culatta without skin: How is it produced

Salumificio Pedrazzoli, Emilia Romagna

Pedrazzoli has dedicated this luxury line to those seeking excellence by combining top-quality products with a unique design and look. Q+ is a collection of extra products because it represents the values of traditional charcuterie, embodies the philosophy of healthy eating, and tells the virtues of a land rich in sentiment and flavors. For this line, the Pedrazzoli family uses very mature meats from pigs weighing over 200 kg and guarantees a minimum aging period. All products have also been designed to be true gifts for special occasions or celebrations. Renowned Italian chefs and industry magazines have dedicated initiatives to promote these unique cured meats in Italy. Among the luxury Q+ products, there are not only white pigs but also the rediscovery of the ancient Black Pig of Parma, the living historical testimony of the charcuterie tradition of the Po Valley. This was the pig that grazed these lands during the Roman Empire; an indigenous breed characterized by its black coat and long wattles. A free-range life of nearly two years among the forests of the Parma hills. Extended aging (over 6 months) distinguishes the Q+ line of Black Parma.

Ingredients Le Valli - Culatta without skin

Pork meat, sea salt, spices, white wine

Allergens: none

Shelf-life: 90 days from the moment of packaging

Nutritional values

Average nutritional values per 100g of product

Energy: 198kcal / 828kj
Fat: 20.9g of which saturates 5.61g
Carbohydrates: 0g of which sugars 0g
Protein: 28.3g
Salt: 4.5g