The Bassa Parmense is a magical place, crossed by the great Po river which seems to mirror man’s intent on producing top quality charcuterie products. The poet Gabriele D’Annunzio wrote: “Po air is dense and damp, good for the moulds which preserve fat-free meats”. Here, winters are foggy and cold and some believe that it is precisely these elements - cold and fog - which constitute the secret ingredients of our highly coveted cured meats.

This is how Culatello, a fine and exclusive cured meat, is born. Made from the thighs of select local pork, it is worked entirely by hand by expert artisans who have dedicated their entire lives to the trade. It is then left to age in natural cellars for 12 months. The decision to make it entails sacrificing an equally fine cured meat - ham. Both cannot be made from a single thigh.

The result is a sweet tasting, delicate and lean cured meat which can be summed up in one word - unforgettable.

Preparing to taste it is a veritable ritual: first, it must be removed from the string and protective coating. Then it must be washed whole under cold running water and dried with an immaculate kitchen cloth. Lastly it must be moistened with water or, better, with white wine, wrapped in a cloth and left to soften in a cool place for a couple of days.

Only then is Culatello ready to be savoured. Slice it finely and serve with some toasted bread and a few curls of fresh butter.