Curing time: 12 months
Culatello is one of Italy’s best known and most prized salumi. It comes from the province of Parma and is made by curing only the rear muscle of the haunch of pigs born, raised and butchered in Lombardy and Emilia Romagna, which explains its fairly high cost.
Processed in a bladder to regulate the curing and exposition in the cellar, Devodier’s Culatello creates a perfect balance of taste, between the complexity of fat and the strong taste of the lean meat. A captivating balance of flavours.
Devodier is not simply a company, Devodier is a family: throughout generations, that work to transform each and every one of our products into a masterpiece of flavour. Technique, territory, raw materials, and experience are vital, but what really makes their products standout is their love for the noble and ancient practice of Italian charcuterie