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
0:49 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