Wouldn't it be wonderful if we could have it all? This isn't always possible in life, unless you're talking Emilian charcuterie. Culatello with rind resembles a shell and, like a shell, it contains a treasure. Those in the know say that it has the aroma of Culatello coupled with the sweetness of Parma ham. Culatello with rind is little known outside Parma, but it is a veritable delicacy, the culmination of two culinary legends.

It is made in the Bassa Parmense, also home to traditional Culatello. It is made using deboned pork thigh which is tied by hand into its characteristic shell - or heart shape. It is then salted, seasoned and left to cure for up to 12 - 18 months. Its rind protects it at length, ensuring it remains soft and aromatic.

Try it with some home-made bread and a curl of fresh butter; we also recommend serving it with melon or figs.