Obtained from the upper rear part of the pig’s leg, Culatello is made by only curing the rear muscle of the leg. The curing lasts between 18 and 24 months. Bigger specimens need longer, which allows them to pick up further aromas. It is ruby red in colour, tastes sweet and has aromas of hazelnut, vanilla and hints of the undergrowth. Cured for about 18-24 months.