Massimo Spigaroli, from Antica Corte Pallavicina, Michelin star restaurant in Parma, takes us to discover an ancient ritual, in wich a fine pig, the cold, salt, garlic and red wine give life to the most precious Italian ham, the Culatello*.

In collaboration with Berkel https://www.theberkelworld.com/en

* This episode was filmed on the occasion of Pig Full Immersion, a butchery laboratory with the students of the ITS Accademia Symposium.

0:49 Tipologia di maiali/Breeds of pigs
2:48 Pulizia della coscia di maiale (prosciutto)/Pig leg cleaning (ham)
3:53 Il taglio del culatello/The cut of the culatello ham
5:32 Marinatura e salatura della carne/Marinating and salting of the meat
9:00 Legatura del culatello/Binding of the culatello
9:54 Stagionatura/Curing
10:38 Culatello e Torta o gnocco fritti/Culatello and cake or fried dumplings

Watch also "Lasagne in an Emilian Michelin restaurant with Massimo Spigaroli":    • Le lasagne in un ristorante Michelin ...  

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