PDO Culatello is a traditional product from the province of Parma. Made from the largest muscle of the hind leg of Italian pigs, it is deboned and skinless. The meat is hand-salted, encased in natural casing, and then hand-tie
Culatello Di Zibello D.O.P. (4kg approx.) SALUMIFICIO ROSSI
PDO Culatello, made from the largest muscle of the hind leg of Italian pigs, hand-salted, encased in natural casing, and then hand-tied.
Trade Only
| Format | 4kg |
|---|---|
| Brand | SALUMIFICIO ROSSI |
| Origin | Emilia Romagna, Italy |
- Gluten free
- Lactose free
Italian pork, salt, spices. Preservative: E252. Contains no added sugar. Contains no added microbial starters (contains no added microorganisms to accelerate the maturation and fermentation processes).
| Typical Values per 100g | |
|---|---|
| Energy (kJ) | 1091 |
| Energy (kcal) | 260 |
| Fat (g) | 11.6 |
| of which saturates (g) | 3.9 |
| Carbohydrate (g) | <0.5 |
| of which sugars (g) | <0.1 |
| Protein (g) | 38.9 |
| Salt (g) | 4.5 |
| Moisture (g) | 40 |
| Aw | 0.92 |
| Product Life (Days) | 90 |
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