Culatello is among the best-treasured salumi in Italy: points out to this special go back to the 15th century. If there is a King of salumi, it is absolutely Culatello di Zibello. Culatello is created through the huge muscle mass after leg of the pig.
The thigh is skinned and deboned, and the very best part, or heart, is eliminated and salted right away. The meat is delegated repose and after a few days, it is rubbed, triggering the salt to additionally permeate the meat.
At this part, the culatello is put in damp, room-temperature cellar for a minimum of 12 months. The taste of culatello is indescribably scrumptious. It has a soft, supple structure just like prosciutto, however a small bit dryer. Kindly note that Italian Culatello has a unique taste that is rather popular Italy there. Culatello di Zibello was provided the DOP (Designation of Origin Protected) label from the European Union.
� 11.5 gram cure #2
� Half kg salt
� 4.5 gram black paper (ground)
2. Eliminate the aitchbone.
3. Aitch bone is gotten rid of and over the leg.
4. And next step is to skin the ham leaving as much fat as possible.
5. Presently it is moment to cut the ham into a bone, a fiocco and a culatello.
6. Next, cut to its correct shape.
7. Utilize all your garnishes for salame.
8. Utilizing slipknots, the culatello muscle is tied actually tight so it keeps its good round shape.
9. Rear side.
10. Use twine huge enough to not cut into the meat and fat Salt, pepper, cure # 2.
11. Please rubbed and massaged all over the culatello and then seized with the entire cure.
12. This was left in the refrigerator for 21 days.
13. Turning and rubbing every 4 or 5 days.
14. The fiocco/fiocchetto is bound too and salted much like the culatello.
15. And the tying is complicated and gets a long time.
16. It accepted about 1.5 hrs to case and tie.
17. Sprayed the culatello and fiocco with MEK 4 mold spray and set it in fermentation box at 70-72 deg. for 30 hours.
18. This is after the fermentation.
At this part, the culatello is put in damp, room-temperature cellar for a minimum of 12 months. The taste of culatello is indescribably scrumptious. It has a soft, supple structure just like prosciutto, however a small bit dryer. Kindly note that Italian Culatello has a unique taste that is rather popular Italy there. Culatello di Zibello was provided the DOP (Designation of Origin Protected) label from the European Union.
Ingredients:
� 4.5 kg culatello Meat� 11.5 gram cure #2
� Half kg salt
� 4.5 gram black paper (ground)
Directions:
1. Please culatello (the culatello is the the huge side of the leg) begins with an entire rear pig leg.2. Eliminate the aitchbone.
3. Aitch bone is gotten rid of and over the leg.
4. And next step is to skin the ham leaving as much fat as possible.
5. Presently it is moment to cut the ham into a bone, a fiocco and a culatello.
6. Next, cut to its correct shape.
7. Utilize all your garnishes for salame.
8. Utilizing slipknots, the culatello muscle is tied actually tight so it keeps its good round shape.
9. Rear side.
10. Use twine huge enough to not cut into the meat and fat Salt, pepper, cure # 2.
11. Please rubbed and massaged all over the culatello and then seized with the entire cure.
12. This was left in the refrigerator for 21 days.
13. Turning and rubbing every 4 or 5 days.
14. The fiocco/fiocchetto is bound too and salted much like the culatello.
15. And the tying is complicated and gets a long time.
16. It accepted about 1.5 hrs to case and tie.
17. Sprayed the culatello and fiocco with MEK 4 mold spray and set it in fermentation box at 70-72 deg. for 30 hours.
18. This is after the fermentation.
