Description

Fontana Ermes cured Culatello, with its typical pear shape, is manufactured according to the most ancient and traditional recipes of Parmesan traditions. It is manufactured from the most refined part of pork thighs of pigs bred in Italy. Thighs are deboned and trimmed, and after 10 days approximately they undergo salting process. Culatellos are bladder cured and tied with twine. The curing period is at least of one year.

  • cured charcuterie
  • culatello (salted pork)

Product features

Energy (kJ/kcal) 1014 / 243
Fat (g) 15
Of which saturated (g) 5,9
Carbohydrates (g) 0
Of which sugars (g) 0
Protein (g) 27
Salt (g) 5,7

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