Italy offers many types of prosciutto, from different regions and also from several cuts of pork. Culatta is one of them, new to the American market, and made from a central, most tender part of the boneless thigh. It’s the same cut as is used for the highly prized culatello prosciutto except that for culatta, the rind is retained to insulate the silky, sweetly salted meat. It’s usually made in a small area south of Parma; culatello is made to the northeast.
Tanara Culatta, three ounces, sliced ($16), murrayscheese.com.
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