Marsh Pig, Culatello
60g of wafer thin gorgeousness, this muscle is taken from the prized Culatello joint (we call it a slipper joint in the UK) the Italians prize this muscle above all others in the pig, because of its sweetness. Marinaded simply with salt to let the meat speak for itself, then lightly smoked it over beech wood, to create an air dried ham, similar to prosciutto.
This goes particularly well with asparagus or fig or melon and mozzarella, and of course a glass of something lovely.
Out of stock