RM0.00
Culatello di Zibelllo (RM280/kg)
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| Availability | In Stock |
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Description
RM280/kg
Culatello di Zibello is made in Parma and made from the muscular portion of the pig's hind leg. It is cured with a mixture of salt, garlic and pepper and then aged for 8-14 months in natural light and humidity.
The Culatello is rich, rosy and musky in flavour and is best eaten on its own and paired with wine.
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