Culatta
back, large part of a prosciutto cured separately with just salt and aged for 12+ months.
The top round, or larger, back portion of a leg is separated from the bone and cured simply with salt, then matured for at least 12 months. This is the fruity, spicy side of a prosciutto/ jamon. Large, tender slices with a big portion of meat and a thin layer of buttery fat. This offers a bounty of flavours, sweetness and texture, that easily rivals any prosciutto. Perfect on its own, in a sandwich or any other application where it can be the star of the show.
