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One of the most popular Italian Meats from Parma, Culatello is to Prosciutto as Filet Mignon is to steak. The most famous variety is Culatello di Zibello, coming from the town of the same name. Unfortunately Culatello from Italy is banned from import into the US because of health concerns arising from its production methods. The traditional prime cut of ham is first seasoned and salted, then it is inserted into a pig's bladder and shaped with twine into an oblong form. This most elusive of all Italian Meats is then cured for up to 12 months in specially designated aging buildings near the Po River where the river mist stimulates molds on the walls and ceiling. While Culatello cannot be imported into the US, there are a few culatello-style meats produced here in the US as well.