Culatello is made from the large muscle mass in the rear leg of the pig. Creating it means destroying the possibility of making a prosciutto. This dish is considered to be a delicacy in the world of charcuterie.
Components of dish:
A boneless ham (back leg of the pig) that is cured and stuffed in a pigs bladder, sewn shut and trussed before dry hanging.
Red beets have been fermented and pureed with honey
mustard seeds (yellow and brown) pickled with apple cider vinegar, coriander and orange zest
arugula and EVOO are used to finish the plate
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