Culatta with cotenna about 24 months 4.5kg

170,00

Culatta with cotenna about 24 months 4.5kg

Culatta is the largest part of the thigh, worked without the bow and stem, and unlike culatello it is seasoned in the rind, and covered with sugna in the exposed part. The taste is sweet and the intense scent recalls the cellars in which it was aged.

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