Culatello
Coriander, Black Peppercorns, Fennel Seeds, Sea Salt, and White Wine
Charcutiers Seamus Platt & Scott Johnson of The Shambles | Seattle
Yield: 1 culatello
Adapted by StarChefs | February 2020
TOOLS & EQUIPMENT:
Butcher’s twine
Vacuum sealer
Metal bowl
Drying chamber (55⁰F, 75 to 80 percent humidity)
Culatello tying needle
Hook for hanging meat
INGREDIENTS:
1 Pachamama Farm* pork hind leg (preferably from a 200-pound pig)
2.5 percent Trapani fine sea salt
0.25 percent pink curing salt #2
White wine
Toasted and coarsely ground spices: coriander seeds, black peppercorns, fennel seeds
*Pachamama Farm pork has a high pH, in the range of 5.7 to 5.9. If using pork with a lesser pH, supplement curing mixture with 1 to 2 percent dextrose.
METHOD:
Remove the aitchbone from the hind leg, setting aside usable trim for salami production. Remove all skin from leg, being careful to leave fat intact on the leg. “Milk” the femoral artery on the inner side of the leg to remove excess blood that can cause rancidity during the drying process. Using the seam method of butchery, expose the muscle seam that runs along the top and bottom round, all the way to the bone. (The muscle opposite the Culatello, the sirloin tip, can be cured using this same method but requires less aging.) Remove bone, leaving the fiocco on one side, and Culatello (top and bottom round) on the other. Separate by seam and trim edges. The top and bottom round are only connected by a seam, so the Culatello must be tied 3 to 4 times before curing to ensure it keeps its nice round, teardrop shape. Scale trimmed and tied Culatello and record weight. Use weight to calculate amount of salts needed. Combine salts in a metal bowl. Gently rub every surface of the Culatello with salts, taking extra care to get into all the cracks and seams. On medium-high pressure, seal Culatello, along with any excess salt mixture, in a vacuum bag (using equilibrium method). Cure in 41⁰F-refrigerator, turning every few days, for 25 to 30 days. Rinse excess salt and liquid from Culatello; pat dry. Rub meat with wine, and coat with spice mixture. Tie entire culatello inside bladder and sew shut with Culatello needle, taking care not to leave any large air pockets and ensuring a nice tight thread. Hang and age Culatello in drying chamber for 10 to 20 months.
