IBIS SEASONED CULATTA ABOUT 5 KG

The breech is produced with the same cut as Culatello, but its peculiarity consists in not being stuffed: one side is covered by the rind, while, after salting and manual massage, the lean part is covered with lard to maintain its softness during the slow seasoning period. When cut, the slice has a uniform red color with the presence of white fat between the muscle bundles. The aroma is intense and the taste is soft.