Produced from 100% italian pigs deboned tighs. Light salting, natural aromas and over 15 months of aging. Time and refinement in cellars are what makes the difference and give to Culatta Excelso sweetness and delicate taste.
TIPS: Remove skin and sugna only from the piece you are going to eat. Better use a slicer for thinner slices. If cut wrap in clingfilm and keep in the fridge, if whole keep it in a fresh place from 12 to 15°C.