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Culatello is made from the large muscle mass in the rear leg of the pig. Creating it means destroying the possibility of making a prosciutto. That, combined with it being a relatively small part of the whole leg, its tremendous aging time, the fact that it's the best part of the leg, and the expertise required to make it, make it one of the most expensive salumi in Italy, particularly if it adheres to the DOP regulations to be a Zibello culatello.

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0 Available Culatellos

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