For the uninitiated, culatello is like the filet mignon of parma procuitto. The very heart of the loin is used in it's production. I fell in love with this in Italy, but have never seen it locally. I know it's available mail order but I don't want to own a 5-6 pound ham, thank you very much.
Anyone know any shops that carry it? I've never seen it in Venda's FWIW.