Breech

Fattoria Rossi

Price range: € 120,00 through € 230,00

Products in the Wine category can only be ordered in multiples of 6 (minimum quantity: 6 bottles), even mixed together.

Among Fattoria Rossi‘s delicacies, Culatta stagionata, a high-quality cured meat obtained from the finest parts of the prosciutto crudo, undoubtedly stands out.

This product of excellence comes from the thighs of the farm’s adult pigs, raised in a semi-wild state in a natural environment that contributes to the quality of their meat.

Culatta’s processing follows with dedication the ancient methods handed down in the Rossi family for generations: from the precise cutting, to the careful salting and, finally, the long curing process that enriches the cured meat with unmistakable aromas and flavors.

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The result is a Culatta with a delicate and sweet flavor, characterized by a bright red color that testifies to its freshness and artisanal quality. In addition to being extremely genuine and highly digestible, this Culatta is perfectly suited to all diets, making it ideal for both daily consumption and special occasions.

Its soft texture and light flavor profile make it a product loved by those seeking the best of Italian cured meats.

To fully appreciate its qualities, it is advisable to serve Culatta with curls of soft butter and a slice of freshly baked homemade bread, creating a contrast of flavors and textures that enhance the sweetness of the cured meat.

As an accompaniment, a glass of the farm’s fruity and slightly sparkling Lambrusco will complete the taste experience, adding a lively note that perfectly complements the delicacy of the aged Culatta.

Learn how to store cold cuts

**Translation:**

Culatta, also known as Culaccia, is one of the finest and most tender cuts from the pig’s hind leg, obtained without the fiocco and the shank. Unlike Culatello, Culatta is aged in its rind, which preserves its natural moisture and keeps the meat consistently tender and succulent. This process gives it a sweet, delicate flavor, slightly less intense than Culatello but highly appreciated for its versatility and softness.

During processing, the Culatta is coated on the exposed side with sugna (a paste of rice flour, salt, and spices) to protect it and encourage even maturation. The result is a product ready for immediate consumption, with no need for rehydration or soaking, and one that retains its tender texture through to the end. Its elongated, slightly flattened shape distinguishes it from Culatello, and when cut it yields an oval slice of deep red color, marbled with fat that enhances its sweetness.

Produced mainly in Emilia-Romagna, where it is prized for its artisanal quality and tradition, Culatta is ideal for those seeking a high-level salume, perfect enjoyed raw with aged cheeses, fresh bread, or sweet fruit compotes. With its natural sweetness and velvety consistency, Culatta is considered the “princess” of cured meats—a choice that encapsulates all the elegance and softness of Italian tradition.

Discover how we produce it