Coscia cotta dello Schioppo 1/4: price and online sale

Schioppo's cooked leg 1/4

€ 51,25 for pezzo da 2,4/2,8kg

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Schioppo's cooked leg 1/4

Obtained from the heavy Italian pig's leg (165/170 Kg), Culaccia is one of the most valuable contributions that ham offers to the table of gourmets: boneless, without the knuckle, without the cap, all flavor and substance!

The preparation involves, after deboning, salting with sea salt and a good massage to prepare the meat for a full 10 days of slow resting in aromatic brine. Now the culaccia will take on its characteristic cylindrical shape thanks to hand tying, after which it will be cooked in the oven at 70°C with 90% humidity for about twelve hours, followed by a quick browning at high temperature to make the rind golden. This long ritual makes the Cooked Culaccia by Corrado Benedetti a delicious cured meat: soft, juicy, fragrant, not fatty, excellent both hot and cold, especially if one has the foresight to follow small tips from expert tasters.

Ingredients Schioppo's cooked leg 1/4

Coscia di suino (Origine: IT), sale, aromi naturali (supporto E331). Conservanti: E250.

Schioppo's cooked leg 1/4: use in the kitchen

Warm, the Culaccia Cotta reaches its peak if cut by hand into slightly thick slices, which enhance its delicate deliciousness; if, on the other hand, you opt for it to be consumed cold, the cut of the slice should not exceed either in thinness or thickness: a golden mean will provide your taste buds with the extraordinary experience of a slice that melts in your mouth and then envelops the palate with its unforgettable sweetness.