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.

Here's an easy way to dress up your chicken breasts and make them special enough for a dinner party. This combination is from Emilia Romagna, where both Parma ham and Parmesan are made. You can substitute veal for the chicken if you prefer

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