Prosciutto di Parma is fine and all, but for charcuterie aficionados, the highly-prized culatello—a slowly-cured boneless ham made from the choicest portion of a pig’s hind legs—is actually one of the most sought after. The premium ham is known to be one of the most expensive in the world to produce, with a unique and almost dusky aroma and velveteen texture. 

Massimo Spigaroli is one such producer of culatello that is known among chefs. Hailing from a family of farmers, butchers and restaurateurs, Spigaroli is a veteran in the trade—as well as the owner and chef of Ristorante Al Cavallino Bianco in the Emilio-Romagna region. 

Between January 17 and 21, he will be teaming up with Nicholini’s chef Luca de Berardinis to cook four- and six-course dinner menus celebrating the flavours of north Italy—and culatello will feature, of course. Other dishes include: 

• Baked culatello and guinea fowl in clay
• Parma black pig with smoked aubergine puree and roasted peach
• Sweet and sour eel
• Zuppa inglese

The menus are priced at HK$980 for four courses and HK$1,288 for six courses. A special chef’s table wine pairing menu (four courses) will be served on January 19 priced at HK$1,200 per person. For those interested in learning a few culinary tricks, a cooking class is being held on January 21, priced at HK$680. 

Nicholini’s, 8/F, Conrad Hong Kong, 88 Queensway, Pacific Place Hong Kong, Admiralty, Hong Kong; +852 2822 8801