Culatello is one of Italy's last gastronomic secrets. Famed downtown chef Frank Prisinzano goes in search of the prized salumi for the first installment of his web series, SAUCE'D. Located in the hind of heritage pigs (heart of traditional Italian prosciutto), culatello is a cured meat that ages from months to years. Because this delicacy isn't easy to import into the United States, Frank travelled to Italy to explore the entire culatello production process on the beautiful farm, Antica Corte Pallavicina, located in the heart of Parma.