We have been producing the real Culatta di Leonardi since 1988, a registered trademark product of undoubted excellence: in 2005 we moved from the ham factory located in the centre of Marano sul Panaro to the one in Casona, in via Fondovalle 2955.
Always seasoned with rind, our noble Culatta undergoes various production stages before being seasoned for at least 12-14 months, and finally be ready to be tasted.
The Culatta di Leonardi derives from the thickest and finest part of the leg of ham and is always seasoned in the rind.
Produced only with the meat of the best pork legs that we select personally, our Culatta ham has always been free from preservatives and allergens, prepared with a low-salt recipe to enhance its unmistakable sweetness.
Our Culatta di Leonardi is produced in the valleys of Emilia Romagna, in particular in those crossed by the Panaro river, in Marano sul Panaro (Modena).
It therefore becomes the key player our area, a renowned world-class fine food hub.
Sweet and soft as its land, our Culatta di Leonardi will amaze you.
Also excellent on its own, it goes very well with fruit (melon and figs), seasonal vegetables, soft and seasoned cheeses.
Also perfect with crescentina bread and gnocco fritto (fried bread).
It can be used for making first courses (tagliatelle) as a tasty dressing, or served as a finish.
Try it with a fresh salad of rocket and parmesan, or with cherry tomatoes and Traditional Balsamic Vinegar of Modena.
Excellent also with crescentina bread and gnocco fritto (fried bread).
