Culatta of raw ham from Cinta Senese DOP

The production of this fine cut is divided into three artisanal phases of the highest precision: 

1. The slow seasoning of the Cinta Senese with its bone for a minimum of 24 months, the bone becomes a real conductor of aromas;
2. Manual deboning when seasoning is finished, an operation that requires exceptional craftsmanship;
3. The technical decomposition, only at this point the thigh is separated into its two noble anatomical components. 

Thus the Culatta is obtained, the rear portion, more voluminous and rich in fat, with a soft and melting texture and a sweeter taste, with velvety and buttery notes.