Culatello is a type of cured meat made from the filet or loin of the hind leg, and is similar to prosciutto. It is a delicacy that has become increasingly popular in recent years, and is even the subject of a new documentary called ‘The Secret Life of Culatello’.
In order to make culatello, only salt is used as a curing agent. The meat is then aged in either a beef or hog bladder, which acts as an airtight casing that helps prevent spoilage and contamination. This traditional process allows the culatello to develop its distinctive flavour profile over time: sweet, nutty and savoury with hints of natural smoke.
The documentary explores the fascinating history behind this traditional Italian delicacy. It delves into how it became an exclusive item within aristocratic households and offers unprecedented access to some of Italy’s oldest producers who still make it using ancient methods today.
For anyone looking to learn more about gourmet cuisine, ‘The Secret Life of Culatello’ provides an unique opportunity to get up close and personal with some of the best-known artisans in Italy – all while discovering how this special product has been crafted for centuries. We highly recommend taking some time out to watch this captivating documentary about one of Italy’s greatest exports!
