- Typical Parma salami, made from the finest part of the hams.
- Produced with 100% Italian pork and handcrafted by Salumificio Nonno Eugenio.
- Salted and matured for 6 months in controlled temperature cells, then a further 6 months in the underground cellars of the salami factory.
- Ready for constant and regular cutting, boneless and consumable up to the last slice, eliminating only the rind.
- Storage: It can be hung in the cellar, protected with transparent film and wrapped with a cloth moistened with white wine once opened.
Discover the Culatta with rind from Salumificio Nonno Eugenio, a traditional cured meat from Parma.
Made with artisanal methods and the best Italian pork, this breech offers a rich and deep flavour, the result of at least a year's maturation in temperature-controlled cells and underground cellars.
Ready for constant cutting, it offers unparalleled convenience right down to the last slice. 
The Culatta with rind from Salumificio Nonno Eugenio is a gastronomic treasure coming from the tradition of Parma.
Made with passion and artisanal knowledge, this cured meat is obtained from the finest part of the hams, using only the best 100% Italian pork.
The breech is first salted and then matured in cells at controlled temperatures and humidity for a period of approximately six months.
Subsequently, it is transferred to the underground cellars of the sausage factory, places characterized by a constant microclimate that favors maturation.
Here it remains to rest for at least another six months, reaching its peak flavour.
One of the great qualities of this cured meat is its convenience: being boneless, the breech is ready to be cut constantly and regularly.
You can enjoy each slice until the end, removing only the rind.
For storage, if you have a cellar, you can hang the breech with rind. It must not be exposed to temperatures above 22°C.
Once you have started cutting, remember to protect the open part with transparent film and wrap it with a cloth moistened with white wine before placing it in the lower part of the refrigerator.
This cured meat is a tribute to the love for traditions, patience and craftsmanship of three generations of Salumificio Nonno Eugenio. An authentic taste of Parma, just one click away.
WEIGHT: 3.5 kilograms.
Data sheet
SIZE: 3.5kg.
SPECIFIC NOTES : Whole breech without gluten and allergens.
ORIGIN: Emilia-Romagna.
INGREDIENTS: Pork and salt.
ADDITIVES AND PRESERVATIVES: None.
STORAGE METHOD : Cool, dry place.
PRODUCER : Salumificio Nonno Eugenio 1916 Srl - Langhirano PR.
AVERAGE NUTRITIONAL VALUES PER 100 g OF PRODUCT. Energy value Proteins Carbohydrates Fats Salt 299 Kcal; 1248 KJ 33.31 g 0.29 g of which sugars 0.11 g 18.3 g of which saturates 6.3 g 4.55 g.