Pronunciation: [koo-lah-TEHL-oh]

Hailing from Parma and made by the same masters that produce prosciutto di Parma, culatello is made from the hog's leg. It's salt-cured for 3 days, tenderized by massage and aged for at least 11 months. This distinctively pear-shaped ham is lean and rosy red and has a delicately sweet, clean flavor. Culatello di Zibello, which is traditionally produced in the territory adjacent to the River Po, is distinguished by a protected designation of origin designation. Culatello is often served as part of an antipasto platter. See also ham.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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