https://mechanicslien.com/urqb9b97tb Last week, Cantine Ceci hosted a group of American restaurateurs and chefs who had come to visit us here in Parma from California.
Buy Ambien Uk Online One of the stops during their visit was to the famous Antica Corte Pallavicina in the town of Polesine Parmense where the estate produces one of the most famous expressions of Culatello, the “king” of Parma’s cured meats.
https://www.bakersfieldpropertysolutions.com/2022/06/20/29uqw6rqld After the pig is slaughtered, the butt is cleaned and washed. It is then macerated in a special red wine from Parma known as Fortana (similar to but sweeter than Lambrusco). After the maceration in wine, it is salted and then hung to be aged.
https://www.basicgoodness.com/2022/fiat5ig The thing that sets culatello apart is the greater amount of fat in the butt of the pig. In the photo above, you can see the gentle marbling (i.e., the alternating pink muscle and white fat) of the cured meat. In Prosciutto di Parma, for example, you only see the fat on the edges.