€ 199,00 for forma intera 10,8/12,5kg
Obtained from the heavy Italian pig's leg (165/170 Kg), the Culaccia is one of the most precious contributions that ham offers to the table of food lovers: boneless, without the shank, without the rind, 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 seasoning. Now the culaccia will take on its characteristic cylindrical shape thanks to hand tying, after which it will be cooked in an oven with 90% humidity at 70° C for about twelve hours, followed by a quick browning at high temperature, to make the rind golden. This long ritual makes the Culaccia Cotta di Corrado Benedetti a delicious cured meat: tender, juicy, fragrant, not fatty, excellent both hot and cold, especially if one takes care to follow small tips from expert tasters.
Coscia di suino (Origine: IT), sale, aromi naturali (supporto E331). Conservanti: E250.
Warm, the Culaccia Cotta reaches its peak when sliced by hand into somewhat thick slices, which enhance its delicate deliciousness; if, on the other hand, you choose to consume it cold, the thickness of the slice should not exceed either too thin or too thick: 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...
€ 199,00
for forma intera 10,8/12,5kg
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Veneto
Full Schioppo's cooked thigh
