Domestic Culatta with pork rind (about 2,2 kg) Salumificio Colli

Pork meat product, obtained from leg of pig which has been deboned, salted and matured. It is covered with leaf lard to soften that part of  surface where there is no pork rind. The method to produce it is different from that used to produce classic culatello because the leg is not deprived of its rind so it is not put inside the bladder. Every phase of production is carefully well-finished in detail; first selecting the legs of pig which must absolutely be domestic and with a weight between 15 to 17 kg. Then legs are carefully cut up and finally they are salted and matured in air-conditioned rooms for a period of 9 to 15 months. The quality of this product is due to exquite parts of the pork usually used for other cured meat, to the fact that it is completely homemade and to the care needed to make it.