Old-fashioned pink in colour, with a half-fat white, matured for 14 months and without preservatives. Flavorful on the palate and with a consistency so soft that it melts in the mouth: this is the Prosciuttello, also known as Culatello, a salami halfway between the ham and the capocollo, with its characteristic cylindrical shape, which is made using the back of the pig’s thigh, the most muscular part.

The pigs are bred exclusively in Italy, on a family-run farm located in the Parco Nazionale del Cilento e Vallo di Diano.