Even though the Culatello might look like a ham at a glance, in actual fact the cut of the pig from which these two cured meats derive from is different. In order to make ham, the whole leg of the pig is processed and excess fat and rind are removed (bones are kept); the Culatello, instead, is made with the most refined part of the adult pig’s thigh and has neither fat, nor bones or rind. Another difference concerns their shape. The culatello has an elongated shape and is wrapped in the pig’s bladder; the ham instead, has a more rounded shape, is wrapped in the rind and includes the leg.
The Culatello di Zibello, also known as “the king of cold cuts”, is a product that is suitable for the preparation of many recipes. You can use it to create excellent first courses, such as tagliolini with Culatello and parmesan and the risotto with Culatello with soft cheese. If you are looking for a tasty and quick second course, you can prepare asparagus with butter and Culatello. It is also perfect as appetizer, sliced thinly and accompanied with hot bread.
