Parco Lombardo della Valle del Ticino

Product based on fresh meat obtained from the pork leg dressed with iodized salt and natural aromas. Saltpeter and vitamin C are also added. The meat is dried and seasoned for a period varying according to the size: anyway, at least 10 months.

• Production Techniques: pigs coming from eco-compatible breeding activities, directly slaughtered and processed in the farm. Culatello is marinated according to traditional methods, put into natural bowels, dried and seasoned. It is sold ready to be consumed.
• Packaging: in bag and/or vacuum-packed, also half-size (2-4 kilos).
  
• Production Season: all year round.