If you ask an Italian amatore (lover) of cold cuts to name the best, the answer will be Culatello.


The word culatello means "little backside" and refers to the fact that culatello is made from the major muscle group one finds in a prosciutto (ham).


Seasoned and lightly salted, tied to give it a pear-like shape, and then hung 8-12 months to cure in farm buildings next to the Po River, Culatello has an intense and distinctive scent, while the taste is sweet and delicate.


The proximity to the river Po, where the mist swirls through the windows where Culatello is aged, imparts a hauntingly elusive something that makes all other cold cuts pale by comparison.


This Culatello is not made in Zibello, where the most famous Culatello is produced, this is why it comes slightly cheaper.