Culatta is similar to another Italian cured pork product, culatello, in that it comes from the same part of the pork leg. The difference is in how it is prepared: in this case, the rind is retained throughout the curing process. This leads to a sweeter taste and softer slices.

The secret to fine cured prosciutto is knowing how to find the right balance of raw ingredient, curing, and salting.

Nutritional values per 100 grams

Energy 1122 kJ - 269 kcal
Fats 17 g
of which satured fatty acids 6,0 g
Carbohydrates 0,0 g
of which sugars 0,0 g
Proteins 29 g
Salt 5,0 g