In our area it is said that…the ingredients to make a great Culatello are few and simple: experienced people, good pork meat, salt and fog…”. The fog is the spirit of the Valley, its habitants: these are the secrets of a good Culatello.
The Culatello “LE Valli” is processed entirely by hand, only in winter period and it is seasoned without refrigerating systems and preservatives. For the production, as it is connected with the period, the cualtello has 15 months of seasoning in winter
Before preparing the culatello for cutting, you must remove the trasversal strings;
Wash it, brushing it under the running water, so that at the end it results cleaned; dry well with a dishcloth;
If necessary wrap it in a dishcloth dampened by dry white wine for 1 or 2 days;
take it out from the dishcloth and with a knife and eliminate the external impurities, then slice thinly;
To make this work easier and in order to maintain unchanged the smells of Culatello-le Valli we sell it ready for cutting and vacuum packed.
The Culatello can be served with bread from the same Culatello area of origin, together with some butter curl (especially during the winter season) combined with sparkling but not very aromatized wine from Parma lowland: la Fortanina.