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Culatello

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The heart (and soul) of the proscuitto. Until I get to try Armando Batali's next month on my trip to Seattle,I've been getting it at Dean & DeLuca. It's domestic (made in NY?!) and only $20 a lb and I think it's superior to the imported proscuitto di Parma. Any thoughts?

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  1. I agree with you about culatello. I ordered some form Armandino's place awhile ago and simply loved it. I'll be in the city next weekend and will make it a point to stop by D&D for another fix.

    1. Have you tried the culatello from DiPalo's in Little Italy?

      3 Replies
      1. re: Peter Cuce

        I went in looking for it but didn't see it and didn't ask. They seem to feature the Italian Speck for some reason which is really a different animal (pun intended) from proscuitto/culatello and I find it to be salty. Do they carry culatello?

        1. re: guttergourmet

          Ask. They carry everything.

          1. re: Peter Cuce

            I've been gorging on the Salumi variety at Dean & DeLuca but at $60/lb it's ridiculous. I preferred the one from DiPalo's where the boss lectured me on the real thing from Zibello but sourced his from Pennsylvania ($18/lb). The best I've had is from Salumeria Biellese which I believe uses juniper berries in the curing process.