made by La Cultura

La Cultura, Belleville, ON

100% fermented and dry-cured pork

Made from the muscle mass at the rear of the leg, Culatello is tied and fermented in pig bladder or collagen, and aged 12-16 months. Ruby red in colour, it has a pleasing dry texture, and savoury finish. 

Pairs with Lighthall sparkling Rosé or Atacama Brut IPA 

Regular price $11.00

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