Culatello – Another Curing Result is In!

A little more than a month ago I posted about curing a butchered ham into a fiocco and culatello. At the time I was only able to show you the fiocco since being the smaller of the two it was ready in a shorter amount of time. Well, here we are 5 weeks later andContinue reading “Culatello – Another Curing Result is In!”