Culatello Diamante

Description

One of the greatest masterpieces of Italian charcuterie. Prosciutto of the very highest order. This is the most expensive, the most exalted and beyond doubt the most famous of all the delicacies of Parma. Culatello has ancient roots. Legend has it that it appeared on the wedding table of Andrea dei Conti Rossi and Giovanna dei Conti Sanvitale in 1332. The strict rules for making culatello require the meat to be worked with a mixture of salt, pepper, dry white wine and crushed garlic strictly during the cool season, from October to February, when a thick cold fog settles over the plains around Parma. Cut open, it shows an intense, even ruby red with clean white veins of fat The taste is very tender, sweet and downy, with hints of honeyed tobacco and spice that carry through and linger in the finish. The mouth registers a complex, fragrant bouquet that runs from initial sweetness to the spicy, nutty shades of the finish. Its ruby slices have the yielding tenderness of a product of unrepeatable royal rank. Culatello is perfect as antipasto, for bruschetta, sandwiches and pizza, and goes beautifully with fruit and, of course, with wine. It works equally well with tannic wines and light summer ones, and beside a glass of Prosecco it is simply perfect per 100 g. We slice it beautifully just before delivery