- contamination.
Culatello di
Zibello possesses PDO status. It is
commonly served as a starter.
Strolghino is a
salame prepared from
leftover cuts of
culatello. Prosciutto...
-
Culatello di
Zibello is a
cured meat with a
protected designation of
origin (PDO) in the EU and UK (EC
regulation n° 1263/96)
typical of the province...
- San
Daniele Speck Alto
Adige – dry-cured ham from
South Tyrol,
Italy Culatello Culaccia /
culatta Capocollo, also
known as
coppa or
capicola – Italian...
- meat" of the
domestic pig.
Leftover cuts of meat from the
preparation of
culatello are
typically used. It may be
prepared from
parts of the pig that are...
- "Topa Gigia"
Victor Poletti:
Callisto Culatello Alessandro Bettocchi:
Pierpaolo Culatello Giorgio Roma:
Poldo Culatello Antonio Allocca: Zio
Gaetano M****imo...
- more meat products,
especially pork-based,
including Parma's prosciutto,
culatello and
Salame Felino, Piacenza's pancetta,
coppa and salami, Bologna's mortadella...
- bolognese,
cotoletta alla milanese,
cotolette in
carpione Culatello di Zibello,
culatello con
cotenna (also
called culatta or culaccia)
Farsu magru ****atelli...
-
instead of Finland, and
compared Finnish smoked reindeer unfavourably to
culatello. One of Berlusconi's
ministers later 'explained' the
comment by saying...
- (and
occasionally nitrite- and nitrate-cured) for one to
three months.
Culatello – a
refined variety of prosciutto, made from
heavier pigs, cut to a fraction...
- Ireland. The
method was
originally developed in
County Limerick, Ireland.
Culatello is
similar to prosciutto, but is made from the
filet or loin of the hind...
