Culatta from Basilicata, ready to slice, for a fine charcuterie plate.
Culatta comes from the most tender part of the pork leg, the same cut used for culatello. Unlike culatello, it keeps its rind on one side, which protects it during ageing.
The piece is rubbed with salt and spices and then aged. The red lean, edged with a thin layer of white fat, has a supple texture and a mild flavour.
It is sliced very thinly on a slicer and served on its own with white bread, or with melon and figs in season.
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Culatta from Basilicata, ready to slice, for a fine charcuterie plate.
