CULATTA - DRY-CURED PORK

Levoni’s Culatta is made from the most valuable pork leg parts, solely made from hogs born and bred in Italy. This cured meat is completely boneless, excellent for slicing and only enriched with natural flavors, which complement its sweet, lightly spiced flavor. All Salumeria is produced in small batches with artisanal precision, aging for a minimum of 12 months.

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The most valuable part of the pork leg
Made from hogs born and bred in Italy
Boneless, minimum waste
Only natural flavors
Sweet notes, lightly spiced
Minimum 12 months of aging
gluten_free(23)
lactose_free(23)
emilia(7)
prosciutto(2)
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NO COMPROMISES

Levoni has never compromised origins. We maintain we are as Italy made us: proudly delicious.

controlled_supply

CONTROLLED SUPPLY

A supply chain made of prime materials. Pork cherished and celebrated for ages creates our legacy.

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100% ITALIAN

All of our farming, breeding, producing, curing, and seasoning happens in one place before the US.

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History and
interesting facts

The culatta is a relatively young butchery product, but its processing encloses the centenary experience of those who have always produced prosciuttos and culatellos. The meat cut is the boned leg, deprived of the fiocchetto (rump) and the gambo (hock), processed together with the anchetta (shank) and the rind and slowly matured. Levoni also offers it in the ready-to-cut version.

Organoleptic
properties

When cut, the slice is red with a covering of a beautiful pearly white lard. The meat is lightly marbled and has a central fat lump. The sweet aroma is reminiscent of the cellar, the hazelnuts and the aromas of prosciutto. The flavour is sweet, full, round.

Remove the shank and trim the product in the version with bone. Slice thinly with a slicer. Arrange in fluffy, voluminous slices, rose-shaped roll style.

Pairing and Wines

The Culatta has a delicate flavour and should be paired carefully. The artisan bread, with its fragrant and crunchy crust, the sweet fruit such as figs, melon and vegetables such as courgettes and aubergines extol the flavor and richness of the culatta. Fresh types of cheese can be perfectly paired.

We invite you to try it paired with a Malvasia or Lambrusco, but we can venture other types as long as they are young and lower in alcohol. An interesting pairing with a classic method sparkling wine or Champagne, especially as an aperitif or an appetizer.