A prestigious salami produced exclusively in the municipalities of Busseto and Soragna , still made with the traditional method. The heart of the pork leg is taken without bone, without stem and without bow.
We proceed to a salting and a manual massage. The part that is not covered by the rind is covered with lard to maintain its softness during the 14 months of aging .
For the tasting it is advisable to slice the Culatta very thin, to taste it at its best, and to simply accompany it with fragrant bread and a light dry wine , white or red, such as Malvasia and Lambrusco.