Source: Wikipedia
Typical cold cut of the province of Parma, produced with top quality pork, with added flavors and very little salt.
While similar in many respects to Culatello di Zibello, though it differs primarily by the fact that it is not bagged: one side is covered by the rind, while the other is present suet.
It comes from the most valuable part of the ham, which is cured and processed naturally. From this it follows a meat soft as ham, sweet and mellow as the Culatello.
It is an ideal food for the majority of food intolerance: are not in fact added gluten, soy, milk, eggs and their derivatives.
You can consume it simply paired with wine and bread.
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