Culatta - Villani - 4.6kg apx

Villani Culatta (4.6kg approx. Piece)

Product Description
A unique product of the Villani Norcia tradition, Culatta is made from the core of the ham and is distinguished by its characteristic pear shape and refined flavour. Its typical ruby red colour becomes almost transparent when sliced, a hallmark of its quality and craftsmanship.

The ham is subjected to a slow, gradual curing process in the rind, which imparts a delicate, sweet, and soft flavour. Compact and elegant, Culatta is prized for its balance of richness and refinement, making it a standout among Italian cured meats.

About the Producer
Villani is the oldest salumi company in Emilia-Romagna and one of the oldest in all of Italy. Founded in 1886 in Castelnuovo Rangone, Villani is now in its fifth generation and remains a benchmark in Italian cured-meat craftsmanship.

The company also operates the Museo della Salumeria (MuSa), a cultural centre that celebrates Italy’s cured-meat heritage. Villani hams are characterised by exceptional consistency, a deep, rich flavour, and a clean, elegant finish with low rancidity.

Choosing Villani is choosing authenticity, craftsmanship, and customer satisfaction.

Our Villani Selection

Culatta (Emilia-Romagna) – A regional speciality made from the heart of the leg, protected by skin and a fine layer of fat during curing. Naturally oval in shape, culatta is prized for its sweetness and delicate flavour, and its smaller diameter makes it easy to slice on most machines.

Prosciutto di San Daniele PDO (Friuli Venezia Giulia) – Produced in San Daniele del Friuli and aged for a minimum of 16 months. Renowned for its distinctive sweetness, silky mouthfeel, and refined balance.

Prosciutto di Parma PDO (Emilia-Romagna) – Crafted in Langhirano and aged for 16–24 months. This world-famous ham is delicate yet complex, with a nutty, buttery flavour and exceptional depth that epitomises Italian prosciutto.

Tartufo Prosciutto (Emilia-Romagna) – A unique and refined speciality, generously filled with summer truffle. The truffle infuses the sweetness of cured ham with a heady, aromatic scent, while its compact texture slices beautifully to reveal whole pieces of truffle. Serve with focaccia, grilled peaches and goat’s curd, or simply sliced on top of pizza.