60g of wafer thin gorgeousness, this muscle is taken from the prized Culatello joint (we call it a slipper joint in the UK). The Italians prize this muscle above all others in the pig, because of its sweetness. Marsh Pig marinades this simply with salt to let the meat speak for itself, then lightly smoked it over beech wood, to create an air dried ham, similar to prosciutto. This goes particularly well with asparagus or fig or melon and mozzarella, and of course a glass of something lovely.
Ingredients: Free range pork (96.5%), Salt (sodium nitrite, potassium nitrate), Dextrose, Black pepper
195g of pork is used to produce 100g of finished product. Gluten, Wheat and lactose free.