Perfumed, fragrant, dry, exciting: why is it so cherished? Well, this is a special cold cut; it’s secret lies in the aging process it is subject to, which takes place in specific cellars. The stone walls of these cellars release a constant degree of humidity, and the cyclic turnover between the severe winter cold as well and the humid summer hot allows specific mildews to cover the cured stuffed meat, thus giving the Culatello its unique set of perfumes.
Our activity started during the 50’s, from the initiative of two friends who decided to take over an important Italian delicatessen shop in the middle of the historical Strada Garibaldi in Parma, a central road that connects the heart of the City with the local train station. Continue read