La Quercia Berkshire Culaccia 5-6 lbs - Shipping Included (Cured Pork Cuts) -- Heritage Foods USA Shopping Cart -- Included Shipping

<H1>La Quercia Berkshire Culaccia 5-6 lbs - Shipping Included -- Heritage Foods USA Shopping Cart</H1> $129.00 -- La Quercia Berkshire Culaccia 5-6 lbs <IMG SRC="https://store.nexternal.com/hfusa/images/La-Quercia-Sliced-main1.jpg" ALIGN=right ALT="La Quercia Berkshire Culaccia 5-6 lbs - Shipping Included" NAME="La Quercia Berkshire Culaccia 5-6 lbs - Shipping Included" BORDER=0 HSPACE=10> Each Berkshire leg has aged over a year at La Quercia Artisan Cured Meats in Norwalk, Iowa where it has taken on a rich, sweet, nutty flavor, buttery texture and deep rosy color.  La Quercia produces great American Prosciutto.  Each leg has the shank and knuckle removed to mimic the cut known in Italy as “Culaccia”.  La Quercia cures its meat at temperatures that follow the natural sequence of production in Italy where curing begins in the fall when the weather starts to get cool.  Each Culaccia is handled at least ten times throughout the four-season cycle. <ul style="-khtml-border-horizontal-spacing: 10px; -khtml-border-vertical-spacing: 10px; ; border-spacing: 10px 10px; "> <li style="-khtml-border-horizontal-spacing: 10px; -khtml-border-vertical-spacing: 10px; ; border-spacing: 10px 10px; ">The fresh pork is delivered and coarse sea salt is applied by hand making sure to cover all exposed surface area, especially where the veins are so the salt can penetrate deep into the meat. </li> <li style="-khtml-border-horizontal-spacing: 10px; -khtml-border-vertical-spacing: 10px; ; border-spacing: 10px 10px; ">The pork then sits for a few days before being salted by hand once again. </li> <li style="-khtml-border-horizontal-spacing: 10px; -khtml-border-vertical-spacing: 10px; ; border-spacing: 10px 10px; ">After a few more days the salt is shaken off and the Culaccia is laid to rest in the winter room where the salt continues to extract moisture from the meat. </li> <li style="-khtml-border-horizontal-spacing: 10px; -khtml-border-vertical-spacing: 10px; ; border-spacing: 10px 10px; ">At this point the water activity is checked before each leg is trimmed, partially de-boned and trimmed again.</li> <li style="-khtml-border-horizontal-spacing: 10px; -khtml-border-vertical-spacing: 10px; ; border-spacing: 10px 10px; ">Each Culaccia is then hung on hemp cords in the early spring room for one to two months.</li> <li style="-khtml-border-horizontal-spacing: 10px; -khtml-border-vertical-spacing: 10px; ; border-spacing: 10px 10px; ">The legs are then washed before the “sugna” (a layer of cornflower, lard, salt and pepper) is rubbed on the meat.</li> <li style="-khtml-border-horizontal-spacing: 10px; -khtml-border-vertical-spacing: 10px; ; border-spacing: 10px 10px; ">Next, La Quercia moves the legs into the summer room where they age and develop flavor for at least the next five to six months. </li> <li style="-khtml-border-horizontal-spacing: 10px; -khtml-border-vertical-spacing: 10px; ; border-spacing: 10px 10px; ">The humidifiers and temperature controls, imported from Italy, are monitored frequently to assure that the pork is aging at the right rate.</li> <li style="-khtml-border-horizontal-spacing: 10px; -khtml-border-vertical-spacing: 10px; ; border-spacing: 10px 10px; ">Once the legs have reached their prime age they go through a rough trim and a fine trim.</li> <li style="-khtml-border-horizontal-spacing: 10px; -khtml-border-vertical-spacing: 10px; ; border-spacing: 10px 10px; ">Lastly, each Culaccia is packaged in cryovac where it can keep indefinitely. </li> </ul> <div> </div> <div> </div> <div> </div> Other products in the category <A HREF="http://www.nexternal.com/hfusa/Category51" TITLE="Cured Pork Cuts">Cured Pork Cuts</A>: <LI><A HREF=http://www.nexternal.com/hfusa/Product480 TITLE="New! 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