The most famous and well-known cured meat of Emilia-Romagna is born in the province of Parma, in an area characterised by cold and foggy winters and hot and sunny summers. Thanks to this climate, while it matures, the culatello develops its unmistakable taste.
On the tables of our expert cooks in Parma, you will always find culatello and today we want to bring this delicacy into your homes with this gorgeous sauce. It is perfect for all occasions and will amaze your family and friends.
Ingredients: tomato puree, culatello 17% (pork, salt, pepper, garlic), prosciutto crudo 10% (pork leg, salt), milk, cream, extra virgin olive oil, celery, carrot, onion, double tomato concentrate, butter, sea salt from Cervia. gluten free. origin of tomatoes: Italy.
Nutritional values: average per 100g energy 605kj/ / 145kcal, fat 9.7g of which saturated fatty acids 4.01g, carbohydrates 2.9g of which sugars 2.46g, fibre 0.6g, protein 11.3g, salt 1.52g.
Storage: after opening store in the fridge.
Production: produced in the factory of APPENNINO FOOD GROUP S.p.A VIA DEL LAVORO 14/B - 40053 LOC. SAVIGNO, VALSAMOGGIA (BO)
Our Cesarine suggest heating the sauce in a large pan and adding a ladleful of cooking water. After draining the pasta when "al dente", transfer it to the saucepan with the sauce and let it cook for a couple of minutes so that it can perfectly combine the ingredients. For lovers of polenta, our culatello sauce is an excellent alternative to the traditional Bolognese ragù or game ragù sauces.