For the production of Culatello is used only meat from adult pigs weight, Italian, the same used for the production of hams safe by the consortia in Italy. Culatello must be brushed to clean the out of doors of the mold and dirt deposited on the skin (protective cover). Cut and remove the string that surrounds him. Try to peel the Culatello dry. If you’ll not immerse it completely for an hour or two in a bowl full of cold water. Change the water several times to take away any remaining dirt. This full bathroom makes it conceivable to peel the product with ease. In reality, the skin that invests more softens the easier it is to take away. Then wrap it in a tea towel soaked in white wine and let it dry overnight to rest in a cool (+5 ° to + 15 ° C). Begin to slice starting from the end of larger size. The whole product must be stored, hung in damp, poorly ventilated area (preferably in the basement). Once you begin to slice instead we recommend storage in the refrigerator, it is suggested to wrap the product with kitchen towels (even wet dry white wine) and use protective paper only to offer protection to the open a part of the cut.

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