The Buon Montorsi

The best of the cured versions, in its most modern variation, it produced by using the same part of the leg, carefully selected, from which also the traditional Culatello is obtained. It is distinguished from the latter for the processing, where the rind is kept for the entire duration of the curing: in this way, an incredibly mild taste and a softer and more delicate texture is achieved. The meat is expertly salted without the use of colourants and preservatives and cured in favour of a suitable microclimate influenced by the altitude and by the valley of the river Panaro, thus ensuring maximum authenticity, the best quality possible with excellent performance both regarding the visual impact and its use for its splendid circular shape.