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