A typical product of southern Parma, made according to the tradition by sub-processing CulattA meat.
It is enclosed in an extremely thin gut, which ensures faster aging.
It has a delicate taste and is eaten while still tender; following tradition, it should be briefly immersed in warm water to soften the outside part so that the removal of the skin is made easier.
It is cut in rather thick slices and served with nice crunchy or toasted bread.
Ideally served with aperitifs