Tuscan culatello
Ferrati
1000g, 500g
Tuscan culatello
Ferrati
1000g, 500g
From the heart of the pork thigh, it is the smallest meat nut next to the femur. The Ferrati butcher uses only meat from tracked farms in the territory and works it with salt, garlic and pepper. The culatello is then tied and left to mature naturally in the butcher shop. After several months the culatello toscano del Ferrati is ready to be tasted in all its softness. After a first taste it is impossible to resist its unique and intense flavor to share with anyone who loves the true flavor of Tuscan tradition. We recommend knife-cutting slices a couple of millimeters thick to taste the best flavor and its soft texture.
€27.00 – €55.00
IVA incl. + costi di spedizione
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€27.00 – €55.00
VAT incl. + shipping costs
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Pig
Tuscany
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Ferrati
Ferrati
The Ferrati Butcher’s Shop is a story of passion and tradition since 1953, when Raffaello and Leopoldo Ferrati opened a shop in Reggello, in the province of Florence. Then it was passed on to the sons of Raffaello, Attilio and Fabio. The butcher shop Ferrati is now in the hands of the grandchildren Alessandro and Mattia, also helped by the father Fabio, happy guardians of a family tradition and of an art that allows their meat to be appreciated over time.
In addition to the excellent quality meat, their work stands out above all for the sausages, strictly produced by them. Mattia and Alessandro still follow the method and secrets of their grandfather. This makes the Ferrati products of a really superior level with a unique and inimitable taste that makes even the most difficult palates fall in love.
Ferrati
The Ferrati method
The processing of pork takes place directly in the laboratory of the Ferrati butcher, using only coarse salt, a pinch of garlic and pepper.
The aging process then continues naturally in the butcher shop.
Ferrati
The Ferrati method
The processing of pork takes place directly in the laboratory of the Ferrati butcher, using only coarse salt, a pinch of garlic and pepper.
The aging process then continues naturally in the butcher shop.
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