Culatello Ham: How Michelin Chef Massimo Spigaroli Makes the Most Precious Italian Cured Meat

Massimo Spigaroli, from Antica Corte Pallavicina, Michelin star restaurant in Parma, takes us to discover an ancient ritual, in wich a fine pig, the cold, salt, garlic and red wine give life to the most precious Italian ham, the Culatello*. In collaboration with Berkel https://www.theberkelworld.com/en


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Tipologia di maiali/Breeds of pigs 2:48 Pulizia della coscia di maiale (prosciutto)/Pig leg cleaning (ham) 3:53 Il taglio del culatello/The cut of the culatello ham 5:32 Marinatura e salatura della carne/Marinating and salting of the meat 9:00 Legatura del culatello/Binding of the culatello 9:54 Stagionatura/Curing 10:38 Culatello e Torta o gnocco fritti/Culatello and cake or fried dumplings