Culaccia di Modena Artigianale peso circa 5 kg quantity:1 breech about 5 kg Sicilian first salt cheese with

Sicilian first salt cheese with a typical Sicilian compact paste

drain the savoy cabbage

a true artisanal rosolio

the duration of the seasoning for this product is 60 days

The cheese with ashes develops its maximum taste at least one hour after cutting

Culaccia di Modena Artigianale peso circa 5 kg quantity:1 breech about 5 kg Sicilian first salt cheese withCulaccia is made in Emilia only with the thighs of high quality Italian pigs, just like those of Prosciutto di Parma and Culatello. The part of the thigh is always the back one, deprived of the shank, the bow and the femur of the animal. After processing, only the muscular part of the thigh, the hip (the small shell shaped bone) and the rind remain. The rind protects the meat from excessive dryness. At the end of the maturing process, the lean outer