Antiche Razze Breed Black Culatello (100gr)
It can only be made in the winter; it is salted with salt and crushed pepper after being massaged with Fortana wine and garlic (absolutely no nitrates, sugar, flour or other additive or stabilizer).
The cut of pork is then put in a pig bladder, knotted, and allowed to dry for a short time before being aged in old basements. Our cellars here at the Antica Corte Pallavicina date back to 1320, and the quality of the wine will be determined by the distinct microclimate and our own special understanding.
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