If you like prosciutto, you gotta try culatello. Formally known as Culatello di Zibello, it is a luscious cured meat that’s literally the culo (that’s Italian slang for butt) of the pig. Whereas when making prosciutto, the entire leg of the pig is salted and dried in cool air at a high altitude, in making culatello only the largest, choicest muscle of the leg is used, turning a simple ham into a sublime experience.
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