Le Valli – Il Culatello from Salumificio Pedrazzoli’s luxury Linea Q+ line shares its history with the most well-known Culatello; whilst the undeniable global fame of this product is relatively recent, its traditional production and history go back much further. Although this is an ancient product (the recipe is probably medieval) it has remained largely unknown until recent decades for the very fact that, up until then, it had been enjoyed exclusively by the most noble families.
Il Culatello Le Valli is manufactured entirely by hand and during the winter months only; it is matured without the use of refrigerators or preservatives.Because Culatello is manufactured seasonally, in winter the minimum maturation is 15 months, whilst in summer it is 20 months.The raw material used is of utmost importance for the quality of the Culatello: the haunches must be from Gran Suino Padano pigs (Po Valley heavy pigs), which must have been raised in natural conditions.The area in which Buon Culatello is produced has long, cold and cloudy winters and hot, sunny summers: the ideal conditions for developing the unmistakeable fragrances and flavours of this unique product.
PAIRINGS: Enjoy Culatello with good quality bread from the same production area, served with a little butter and a dry, sparkling wine that is not too aromatic, such as a sparkling red wine from the lowlands around Parma: La Fortanina.
No flavour enhancers
Minimum maturation 18-22 months
The product comes with the casing and string removed, wrapped in cloth after being soaked in wine overnight.