Whole Culatta - typical product of the province of Parma - made from a selected cut of the boneless rear thigh of Italian pork with the rind on (while Culaccia comes with no rind). Culatta should be hung in a damp, poorly ventilated place. It should be peeled and washed before consumption. Once cut, it is recommended that the product be kept in the refrigerator. Gluten free, dairy free, allergen free, no artificial flavours.
Culatello Con Cotenna o Culatta (4kg approx.) SALUMIFICIO ROSSI
Whole Culatta made from a selected cut of the boneless rear thigh of Italian pork with the rind on.
Trade Only
| Format | 4kg |
|---|---|
| Brand | SALUMIFICIO ROSSI |
- Gluten free
- Lactose free
Italian pork, salt, spices. Preservative: E252. Contains no added sugar. Contains no added microbial starters (contains no added microorganisms to accelerate the maturation and fermentation processes).
| Typical Values per 100g | |
|---|---|
| Energy (kJ) | 1091 |
| Energy (kcal) | 260 |
| Fat (g) | 11.6 |
| of which saturates (g) | 3.9 |
| Carbohydrate (g) | <0.5 |
| of which sugars (g) | <0.1 |
| Protein (g) | 38.9 |
| Salt (g) | 4.5 |
| Moisture (g) | 40 |
| Aw | 0.92 |
| Product Life (Days) | 90 |
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