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j aloha Sep 24, 2012 07:00 PM

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


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....


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  1. wolfe RE: j aloha Sep 24, 2012 08:01 PM

    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.

    2 Replies
    1. re: wolfe
      j aloha RE: wolfe Sep 24, 2012 08:19 PM

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

      1. re: wolfe
        Ruth Lafler RE: wolfe Sep 24, 2012 08:33 PM

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

      2. Robert Lauriston RE: j aloha Sep 25, 2012 08:48 AM

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

        It is on the current menu at Perbacco.

        2 Replies
        1. re: Robert Lauriston
          wolfe RE: Robert Lauriston Sep 25, 2012 12:15 PM

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

          1. re: Robert Lauriston
            Robert Lauriston RE: Robert Lauriston Sep 25, 2012 03:08 PM

            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:


          2. little big al RE: j aloha Sep 25, 2012 06:09 PM

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

            1 Reply
            1. re: little big al
              j aloha RE: little big al Sep 25, 2012 06:34 PM

              Thanks... this is very helpful!

            2. maria lorraine RE: j aloha Sep 26, 2012 11:09 AM

              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:

              8 Replies
              1. re: maria lorraine
                wolfe RE: maria lorraine Sep 26, 2012 11:17 AM

                Apparently Dean & Deluca carried it a one time> Have you checked at your local D and D?
                Salumi ships.

                1. re: wolfe
                  maria lorraine RE: wolfe Sep 26, 2012 11:23 AM

                  I was planning on doing so.

                2. re: maria lorraine
                  Robert Lauriston RE: maria lorraine Sep 26, 2012 11:23 AM

                  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.

                  1. re: Robert Lauriston
                    maria lorraine RE: Robert Lauriston Sep 26, 2012 11:25 AM

                    Thank you. I'll chase it down.

                  2. re: maria lorraine
                    Robert Lauriston RE: maria lorraine Sep 26, 2012 12:00 PM

                    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...

                    1. re: Robert Lauriston
                      maria lorraine RE: Robert Lauriston Sep 26, 2012 01:20 PM

                      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.

                      1. re: maria lorraine
                        j aloha RE: maria lorraine Sep 26, 2012 05:56 PM

                        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!

                        1. re: j aloha
                          wally RE: j aloha Sep 26, 2012 06:28 PM

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

                  3. j
                    j aloha RE: j aloha Oct 22, 2012 04:00 PM

                    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...!


                    Johnny Aloha

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