The typical Culatello in bladder is obtained from the pork lean meat, the finest part of the pig’s thigh because it allows a pefect cutting and has the best proportion between lean and fat.

Culatello in bladder is different from Canossello because it is made by removing the rind, the fat and the bone. For this reason our Culatello in bladder needs to be kept with particolar care and a humid room for its maintenance.

Other features:
- light and accurate salting
- only natural herbs and spices added
- no preservatives, nor other chemical additives
- more than one year seasoning time
- hand tying

The meat employed is of the highest quality coming only from well-fed national pigs, all born, raised and butched in Italy