Culatta Zuarina con cotenna senza anchetta sottovuoto
Culatta is an Italian cured meat of excellence typical of the Parma area. Matured slowly and delicately for at least 14 months in the underground cellar of the Cascinapiano plant in Langhirano, it has a sweet and delicate taste. Culatta Zuarina is preservative-free, gluten-free and dairy-free. For convenience and functionality of use, in this Culatta offering, Zuarina's master charcutiers have removed the hips.
Culatta is an Italian cured meat of excellence typical of the Parma area. With a bitey texture and uniform color in all parts of the cut, it has a sweet and delicate taste. Curing is slow and gentle, lasting at least 14 months, and takes place in the underground cellar of the Cascinapiano plant in Langhirano. For convenience and functionality of use, in this Culatta offering, Zuarina's master charcutiers have removed the hips. Culatta Zuarina is preservative-free, gluten-free and dairy-free.
leg of pork, salt, spices
Energia, 1341 kJ / 322 kcal
Grassi, 22,6 g
- di cui acidi grassi saturi, 8,2 g
Carboidrati, <0,5 g
- di cui zuccheri, <0,5 g
Proteine, 29,7 g
Sale, 5,1 g
Store at 4°C / 10°C