At almost $60 per pound, culatello can’t hold a candle to pata negra jamon, costwise, but it still seems expensive, right? Last week we marveled at the $169.00 per pound Bellota variety of the jamon ...
Michael Ruhlman explains what Culatello is and confesses that he has cured his own Culatello at home in his clothes closet. Hear the rest of Michael’s interview with Evan this Saturday on Good Food.
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