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|
|of which satured fatty acids||6,0 g|
|of which sugars||0,0 g|