As we said about Salame, Culatello di Canossa is part of the long Lombard tradition that put the use of pork meat at the basis of its cuisine. Every type of Culatello is made with the noble part of the pig back leg. The pork meat employed goes through a stern selection procedure: it must be used only the back leg of heavy hogs, grown in Emilia Romagna, whose meat is particularly colored and compact.
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