It is obtained from the small cut of meat obtained from the hind thigh of the pig, since the position of the femur is asymmetrical in the limb, at the end of the boning you get two cuts of meat of different sizes, the biggest and richest of fat is destined for the production of the culatello, the smallest and thinner is worked to be transformed into a staple.

Aging: 30 - 60 days

Gut: Colagen

Aged weight: 800 g - 1,2 kg

Sizing:  Entire                Half                    

               1,2 kg               600 g              

Packaging: Unpackaged, vacuum - sealed