How Is Culatello Different From Traditional Prosciutto?

Volpi® Culatello is a specialized form of Traditional Prosciutto, utilizing the premier cut of the hog’s hind leg to create a tender, delicate product. Volpi® Traditional Prosciutto is cured and dry-aged bone-in for a minimum of 12 months whereas Culatello is made from the uppercut portion of the hind leg, stuffed in a natural casing, hand-tied and air-dried for a maximum of 8 months to reach peak flavor while maintaining the soft and delicate flavor of the pork.