{"id":11255,"date":"2018-05-07T17:47:40","date_gmt":"2018-05-07T15:47:40","guid":{"rendered":"https:\/\/www.isaporidianna.com\/negozio\/uncategorized\/culatta-con-cotenna\/"},"modified":"2023-02-10T18:23:40","modified_gmt":"2023-02-10T16:23:40","slug":"breech-with-cotenna","status":"publish","type":"product","link":"https:\/\/www.isaporidianna.com\/en\/shop\/parma-ham-and-sausages\/breech-with-cotenna\/","title":{"rendered":"Culatta with Rind"},"content":{"rendered":"

Breech<\/span><\/h3>\n

Food name:<\/strong> Culatta with rind
\nManufacturer:<\/strong> Salumificio Gianferrari
\nFormat:<\/strong> Whole or half
\nPackaging:<\/strong> Vacuum
\nIngredient list:<\/strong> Pork, salt, spices, natural flavors, dextrose, sucrose, no preservatives<\/strong>.
\nNon-food ingredient list:<\/strong> Pork suet (coating agent: pure pork lard, rice flour, salt, black pepper).
\nFood free of:<\/strong> Lactose
\nNet quantity of the food:<\/strong>
\nWhole breech with rind: from about 4.6 kg
\nHalf Culatta with rind: from about 2.1 kg
\nCountry of origin of the product:<\/strong> Italy<\/p>\n

GMO-FREE<\/strong><\/p>\n

Instructions:<\/span><\/h4>\n

Store the product in a refrigerator or cool place upon receipt.<\/p>\n

Storage condition:<\/span><\/h4>\n

Culatta, if still whole, should be stored by hanging in a dimly lit<\/strong>, humid<\/strong> and poorly ventilated<\/strong> place<\/strong>, such as a cellar: exposing it even for short periods of time to heat sources or drafts that are too cold could compromise its quality.
\nOnce cut, however, you may decide to proceed to peel the sausage by letting it “soften” in a container containing exclusively dry white wine for a few days<\/em>.
\nAfter this operation we recommend storing it in the refrigerator , wrapped in a tea towel<\/strong> so that the Culatta does not “dry out” too much. (You can also store this charcuterie in the Freshness Saver Bag<\/strong> found in our Shop in the “Kitchen Accessories” section).<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Culatta with rind <\/strong>is one of the most prestigious cured meats in Parma’s culinary tradition<\/em>, produced mainly in the Bassa Parmense.
\nThis fine cured meat is made from the best parts of the pig’s thigh<\/strong> and needs to be aged for no less than ten months, during which time it should be exposed only to moisture and natural light sources.
\nExcellent as an appetizer<\/strong> accompanied by butter and sauces, it is often used in the making of pasta dishes,<\/strong> as its sweet and delicate<\/em> flavor lends itself to a variety of culinary combinations.<\/p>\n","protected":false},"featured_media":11840,"comment_status":"open","ping_status":"closed","template":"","meta":[],"product_brand":[],"product_cat":[1371],"product_tag":[1584],"class_list":{"0":"post-11255","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-parma-ham-and-sausages","7":"product_tag-culatta-with-rind","8":"pa_porzione-intero-en","9":"pa_porzione-meta-sottovuoto-en","11":"first","12":"instock","13":"sale","14":"shipping-taxable","15":"purchasable","16":"product-type-variable","17":"has-default-attributes"},"yoast_head":"\nCulatta with Rind - I Sapori di Anna - Buy Online<\/title>\n<meta name=\"description\" content=\"Culatta is one of the most prestigious cured meats in Parma's culinary tradition, produced mainly in the Bassa Parmense area. 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