Have you ever heard of Culatello? Don’t worry, most Americans haven’t; and that’s because it hasn’t been allowed into the U.S. from Italy. Well, a few weeks back the USDA decided it was time to clear six Italian provinces for export of pork products, including Lombardy, Emilia-Romagna, Venice, Piedmont, Trento and Bolzano. That means we’re about to finally get culatello also referred to as the king of salumi, which the LA Times says is the “heart” of a prosciutto ham, removed and cured separately and has a silky texture and profound pork flavor. Is it lunch time yet?