Charcuterie
BACKCOD. 2431 REGION | EMILIA-ROMAGNA PRINT
Culatello di Zibello DOP Rosa dellŽAngelo 80g
INGREDIENTS Pork meat, salt.
SEASONING At least 12 months
WEIGHT 10x80g
SHELF LIFE 20 Days
NOTES
For this cut the most prized part of the pig must be sacrificed. In fact, culatello, the undisputed prince of all cold cuts, is made up from the central muscles of the thigh: fresh meat from heavy Italian pigs processed with care and trimmed to the typical shape of a pear. It is salted and peppered and left to rest for a fortnight in a cool cell, then bound by hand in natural bladder. Now it is that blessed air of the Parma lowlands of the Po Valley that will turn the culatello into a unique chef dŽeuvre. Cold, misty winters, spring breezes and burning hot, humid summers will make for a slice of an intense red colour with a fragrant smell of violets and wet grass, a rich flavour and a firm, clean sweetness.
PRE-ORDER Require [Monday for delivery the week after] **
Option 1 - Sales Department
Option 2 - Account Department
Option 3 - Provisioning Department
Option 4 - Quality Department
e- mail: info@lacredenza.co.uk
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COD.2017
REGION | FRIULI-VENEZIA GIULIA
DETAILSREGION | EMILIA-ROMAGNA
DETAILS