Culatello Cured and air-dried ham
Made from largest muscle of the hind leg of pigs that were born, raised and slaughtered in Somerset. The pigs are all traditional breed, outdoor reared, and raised to be much larger that most animals in the UK. This will produce a larger ham, a better quality of fat, deeper flavour and higher degree of marbling. Only the best of the hams we receive are allowed through grading to be turned into Culatello.
After being salted for a few days it is washed in traditional somerset cider, At this point, the culatello is placed in our drying room with a himalayan salt brick wall for around 12 months.
The slow maturing process and careful choosing of meat delivers a flavour that will challenge the most premium of Spanish and Italian hams.
At Somerset Charcuterie we believe in embracing traditional Italian and Spanish methods combined with some of the fantastic flavours and rich food culture of the West Country.
We use mainly Saddleback, Oxford Sandy & Black or Tamworth pigs – outdoor and locally reared. Where possible we are using other local ingredients and our cider, sage, cheese, goat, duck and wild garlic all come from Somerset producers.