culatello (‘little backside’), an Italian product made from pieces of pork hindquarter pressed together in the manner of a ham. It comes from the neighbourhood of Parma and is almost as expensive as the better known prosciutto di Parma. The meat, which is all lean, is salted, soaked in wine, and packed in a bladder. It is moist, delicate, and pink, and always eaten raw.
© the Estate of Alan Davidson 1999, 2006, 2014 © in the Editor’s contribution to the second and third editions, Oxford University Press 2006, 2014.