Culatello

[j aloha]

Ok... after watching Anthony Bourdain's latest episode - Emilia Romagna. Now I'm on the search for Culatello - the king of salumi...

http://culatelloblog.blogspot.com

Has anyone found any local salumeria that has anything like this or anything close? I see that Armandino Batali - Salumi in Seattle has it but looking for something in the Bay....

Aloha.

[j aloha]

Ok.. my bourdain culatello journey took me to the big apple where I found Culatello di Zibello imported (picture below) at Salumeria Rosi Parmacotto on the upper west side (283 Amsterdam)... there was a domestic which was $32/lb vs the imported Culatello which as $100/lb.... I chose the imported one which was highly recommended, it was from Emilia - Romagna...

It was everything that I expected and then some... great to know that Salumeria Rosi also sells on line, although it's not on their website....

Also to my surprise I found some great balsamic vinegar from Eataly in NYC (villa manodori Aceto balsamico) (not certified like the ones on Bourdain's . around $45 it was great when I dripped it on grana padano cheese...!

Ciao!

Johnny Aloha

[maria lorraine]

So glad you posted. I saw the AB No Reservations show on Emilia Romagna and thought the same thing: Where can I buy culatello?

Please also see this website, where you can order the Biellese culatello:
http://www.italiangourmetonline.com/p...

[wolfe]

Apparently Dean & Deluca carried it a one time> Have you checked at your local D and D?
http://chowhound.chow.com/topics/316363#2385381
Salumi ships.
http://www.salumicuredmeats.com/

[maria lorraine]

I was planning on doing so.

[Robert Lauriston]

Supplies are limited so it comes and goes. AG Ferrari has had it. Belcampo supposedly will have it.

There was a flurry of interest in it a few years ago. I think maybe it has failed to catch on (e.g. La Quercia apparently stopped making it) because it's (intentionally) very delicate and mild compared with, say, jamon Iberico, which costs about the same.

[maria lorraine]

Thank you. I'll chase it down.

[Robert Lauriston]

Biellese's own site has a "where to buy" list. Closest local retailer on that list is Corti Bros. in Sacramento. It also lists Italfoods, which is a distributor. They could maybe point you to local retailers and restaurants they supply. http://www.italfoodsinc.com/contact_u...

[maria lorraine]

All I need is yet another reason to visit Corti Brothers in Sacto!

Thanks for the other lead as well. I loves me some cured meat.

[j aloha]

Hounders prevail! Big Al... great job, procured and savored Curatello, within minutes of your post before Maria purchased all of it from Lucca on Chestnut...(Just kidding!)... Looks like they have only a small 2-3 lb left... It was worth the hunt! Mahalo!

[wally]

I bought some Culatello di Zibello about a year ago, in Padua. Wondeful stuff. Was definitely worth the price.

[little big al]

Lucca on Chestnut has Bielese culatello (from NYC) for about $30 lb. Pretty good if you ask me, and I've been to Norcia.

[j aloha]

Thanks... this is very helpful!

[Robert Lauriston]

Adesso has culatto (I'm not sure what the difference is) and several other Emilian salumi.

It is on the current menu at Perbacco.

[wolfe]

Adesso's menu describes culatto as "dry cured top round" which suggests it's not ham.

[Robert Lauriston]

When I ordered it at Adesso a while back the menu said "culatello - dry cured top round," and it was definitely pork. The change could be a typo or they might have changed the name to reflect some variation on the traditional culatello cut, which doesn't correspond to any American cut:

http://woolypigs.blogspot.com/2010/11...

[wolfe]

From the menu pages menu at Perbacco. Call to check on availability.
Salame Cotto D’asti / Culatello / Lardo Reale / Salam ‘Dla Duja / Bresaola
Capicollo Arrosto slow roasted pork shoulder / sancrau and apple purée / culatello / pork jus

Also seen Ristobar.
Culatello: Salumeria Biellese the most prized pork product in italy is not prosciutto, it is culatello. due to the extremely long and precise aging process, the culatello reigns over all. the fillet of the pig’s thigh is cured for over a year and finishes looking like an oversized egg. inspired from the culatellos of emilia-romagna.

[j aloha]

Thanks Wolfe... I'll report back! You have to see Bourdain's episode it airs tonight.

[Ruth Lafler]

If they have it at Perbacco then you can probably request it as part of the salumi plate at Barbacco as well.