We're not in Italy yet, but have just taken our culatello out of the salt cure, wrapped them in bung
and tied them up to be hung to dry. In Italy, we'll be able to see what the finished product tastes like. Culatello di Zibello is from Emilia Romagna and is considered the king of salumi.
Posted with Blogsy
Hi Stan Bri AND nOAH That Culatello looks amazing and your trip so far sounds a lot of fun. I will look forward to some more news . The cafe is closing down for winter very soon so I will have some free time too. Fond regards. Safe travels. Ray.
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