Along the river Po, in the territory of Padana land, in Busseto, there is Giuseppe Verdi's birthplace. Giovannino Guareschi a famous novelist of peasant culture of nine hundred was born not so far from here . This is the same place where the CULATELLO, known as the king of Italian delicatessen products was born. The CULATELLO is probably the most exquisite and exclusive of all Italian delicatessen products. Its completely and at the same time complex hand working process requires skill and knowledge. The CULATELLO, obtained from the heart of the ham, gives its incomparable flavour and its unmistakable taste to the typical climate of this territory, which is a necessary feature for a maturing of about 12 months, with a natural ventilation system, and in cellar daily checked, in order to guarantee the homogeneous softness of the product. As for its hand working process, also in the CULATELLO consumption there is something traditional. The CULATELLO is set free from its cords and than washed under current water in order to clean it. Than the CULATELLO is dipped in to a basin full with white or red dry wine. It must lay here for at least two/three days, it depends on time of maturing. When it is taken away from the wine, the CULATELLO is deprived from its skin, perfectly trimmed from the external fat and than cut in to a thin slices.