Antipasto di Culatello e Prosciutto

Culatello, an air-dried, cured cut from the leg of pork, is the pride of the areas of Busseto, San Giocondo and Zibello. It is often served with giardiniera (pickled vegetables) as an antipasto, but note that it should be freshly and very thinly sliced (by machine) shortly before serving. This dish is a must in the trattorie of Emilia-Romagna.