Culatello is a cured meat, made with of the high posterior thigh muscle of the pig, deprived of fat. After salting, it is subjected to a very long seasoning (about a year) in cellars.

Culatello has an ancient origin since it was already included in a wedding menu of the 1300s. There are many disputes about its homeland: Zibello, Busseto and San Secondo contend for its authorship. In any case, it is considered almost a symbol of the so-called "Bassa Verdiana" area.

Culatello has a bright reddish color, a sweet flavor with a slightly aromatic vein. It is more easily perishable than ham, so even if purchased whole, it is best to consume it quickly.