Often referred to as the “king of prosciuttos,” this heritage breed boneless prosciutto is aged for 9 months, creating a delicate, buttery meat that practically melts on your tongue. After almost a year of carefully controlled air drying, the finished Culatello results in about 5 pounds of delicate, buttery meat.
Product is sold whole and is not pre-sliced. Access to a rotary slicer is a must in order to enjoy our whole Culatello. Note, pricing is per unit and for entire Culatello (not per pound).
Instructions: Easy-to-eat & ready to use. No instructions, soaking, or peeling required.
All our cured meat is shelf stable. Refrigeration is not required.
What's the difference?Our most popular flavors are available in Original or Uncured, both with the same great flavor. Our Original product line uses traditional nitrite and nitrate curing salts while our Uncured product line uses celery juice powder, a natural form of nitrate and nitrite.