Culatello - Glossary Term

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An expensive dry-cured Italian ham that is often referred to as a center-cut ham. Made from the butt end, high up on the hind leg, this ham is cured with salt, pepper, garlic, and dry wine. It does not contain as much fat as prosciutto and is spicier in flavor. Ruby red in color, culatello has a strong aroma and a mild but sweet flavor. The meat is thinly sliced and served as an appetizer, a complement to a meal, or for deli sandwiches.