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Strada dei vini e dei sapori - Colline di Scandiano e Canossa
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Culatello di Canossa

 

Culatello di Canossa

 

In the Apennines of Reggio they produce a type of culatello identified as Culatello di Canossa or Culatello delle Colline Matildiche.

This specialty is distinguished by the fact that the pork rind has not been removed and an ample layer of underlying fat also remains, together with a piece of bone called the anchetta. Pork rind and fat are left to prevent an excessive loss of humidity during aging which, as a consequence, can be extended beyond twelve months. When sliced, the retained humidity and the fat give the product a characteristically sweet and delicate flavour.

 

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