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Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

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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.