CULATTA DI PARMA12 MONTHS
The Product
A premium Italian dry-cured pork product from the Parma region, made from the lean, tender "nut" of the pig's thigh, aged with its rind intact for at least 12 months, resulting in a sweet, delicate flavor, soft texture, and aromatic profile, often presented with a characteristic pear shape and served thinly sliced with bread and butter. It's known for being less fatty and easier to slice than prosciutto, retaining its tenderness due to the rind and protective fat (sugna) during aging.
Origin & Terroir
From the Parma region of Emilia-Romagna, using only the prized 'nut' or inner thigh muscle. This leaner cut requires the skilled selection and trimming that defines Parma's artisanal tradition.
How to Enjoy
Slice thin and serve at room temperature with butter and breadsticks. The lean, delicate flavor pairs beautifully with Lambrusco, Malvasia, or crisp Prosecco. Excellent with fresh figs.
Did You Know?
Culatta means 'little buttock' - it's the tenderest, most refined part of the leg. By using only this muscle, artisans create a more uniform, elegant product than whole prosciutto.