Weight: 4/5 kg
Maturation: minimum 12 months
Culatta is obtained from the best part of pork legs, the most valuable portion, which is deboned, without shank and smaller muscles, leaving only the shell-shaped his bone. The raw material used come exclusively from pigs bred in Italy.
This typically shaped product is matured for at least 12 months. It has a tender texture and a mild and aromatic taste.