Culaccia

Price range: 94,00 € through 185,00 €

The Culaccia is in a compact and generous slice, surrounded externally by the protective wax that has kept intact the qualities throughout the seasoning — a smooth and uniform surface that hides and protects the treasure it encloses. Once the wax is removed, the outer surface reveals the signs of slow maturing: dark, dry, with that natural patina that tells the time and the care of the processing. At the cut is a revelation: the color between pink and red is uniform and bright, with the natural marbling that crosses the slice in thin white veins distributed with harmony. The grain is fine and compact, the consistency soft and yielding under the knife. The scent that is released from the slice is elegant and complex — notes of natural spices, quality pork and that aromatic sweetness that only a slow maturation in controlled environments can develop. It is a cured meat that presents itself with discretion and conquest with substance.

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Description

Culaccia – The Nobility of the Thigh, in its most balanced form

The noble sister of Ham — La Culaccia occupies a special place in the panorama of the great Italian cold cuts: it is born from the leg of the pig like ham, but the processing is different, closer to the tradition of seasoned whole meats, with an accurate manual trimming that enhances the natural qualities of the raw material. It’s not a product that’s easily found — it’s a niche sausage, loved by those who know and know how to recognize true quality.

The selection that makes the difference — Everything starts from the choice of raw material: meat from certified farms exclusively, to guarantee quality and complete traceability from the stable to

The marbling as a quality signature — Cuccia is immediately recognized: the uniform color between pink and red, harmoniously interspersed with the typical marbling — those thin veins of natural fat distributed in the meat that are the unmistakable sign of proper maturation and a balanced structure. It is not excess fat: it is the right marbling, the one that during the seasoning slowly melts giving to the meats softness, flavor and that aromatic depth that lean cold cuts cannot have.

The protective wax, a detail to be respected — The product is covered with a protective wax that has accompanied and protected the Culaccia throughout the seasoning. Before consumption this wax must be removed with care — a small gesture that prepares the sausage for tasting and that, removing the external protection, immediately frees up the scents and aromas that the seasoning has patiently built. It’s the moment when Culaccia reveals itself for what it is.

How to taste it — The Culaccia should be cut into thin slices and tasted at room temperature, to allow natural fats to dissolve slightly and release all their aromatic complexity. On a cutting board with homemade bread, breadsticks or tigelle is already a complete experience. Combined with a structured white wine or a light and fruity red, it becomes a moment of refined and authentic pleasure.

Product Information

Origin meat: Italian pig from certified farms
Processing: Manual trimming, traditional methods, slow maturing
Seasoning: In controlled temperature and humidity environments
Presentation: Covered with protective wax — remove before consumption
Recommended service: Thin slices, at room temperature
Storage: Cool and dry place; after cutting store in the refrigerator wrapped in paper

Ingredients and Allergens Italian pork meat, salt, natural flavors, spices. Gluten free.

Average Nutritional Values per 100 g of product Energy 255 kcal — Fats 14 g (of which saturated 5.0 g) — Carbohydrates 0,1 g (of which sugars 0 g) — Protein 28 g — Salt 3 g