Culatta Stagionata

The anatomical part of this cured meat is obtained by cutting up a fresh thigh. The breech is produced from the main muscle of the thigh. Salted and cured in Langhirano, it differs from culatello in that it is not stuffed, but has a rind and is cured in the same way as a prosciutto. The breech is stripped of the hips and vacuum-packed into 2 parts.