Whole Cured Culatta - The Heart of the Ham
Culatta is the prized central muscle of the pork leg, dry-cured whole and bladderless (senza vescica) to a long ageing. Sold by weight at around 5 kg from the Riserva del Duca line, it offers a tender, melt-in-the-mouth texture and a sweet, delicate, aromatic flavour - a premium Italian salume for charcuterie boards and gourmet service.
What Is Culatta
Culatta (or culatello senza cotenna/vescica) is the heart of the ham: the inner muscle of the pork leg, with the rind and bladder removed. Larger and easier to slice than classic culatello, it keeps the same sweet, refined character.
The Producer
Part of the Riserva del Duca cured-meat line, made in the Italian dry-curing tradition from selected pork leg, salt and natural flavourings.
Curing and Flavour
The long ageing concentrates the aromas and gives a soft, marbled texture with a balanced sweet-savoury profile and a clean, persistent finish - best appreciated thinly sliced.
How to Serve
Slice thin and serve at room temperature on charcuterie boards, with grissini, focaccia or fresh bread; pair with butter, Parmigiano, pickles or a sparkling wine. Add to gourmet sandwiches and antipasti.
Professional Uses
Charcuterie and antipasti boards, aperitivo plates, gourmet sandwiches and finger food in restaurants, delis, wine bars and catering; a refined alternative to prosciutto crudo.
Storage
Keep in a cool, dry place; once opened, refrigerate and protect the cut face. Bring to room temperature before slicing for the best aroma.
Distribution and Logistics
LAPA delivers refrigerated across Switzerland (Zurich, Geneva, Basel, Bern, Lugano, Lausanne and St. Gallen), keeping the cold chain from our Embrach warehouse with partner carriers La Posta, Planzer, Galliker and Camion Transport. Over 1,500 professional kitchens in Switzerland order from LAPA.
Who It Is For
Restaurants, delis, wine bars and caterers that want a premium Italian cured culatta for charcuterie and gourmet service.
