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Remove the aitchbone from the hind leg, setting aside usable trim for salami production.
Remove all skin from leg, being careful to leave fat intact on the leg.
Milk the femoral artery on the inner side of the leg to remove excess blood that can cause rancidity during the drying process.
Using the seam method of butchery, expose the muscle seam that runs along the top and bottom round, all the way to the bone.
Remove bone, leaving the fiocco on one side, and Culatello (top and bottom round) on the other.
Separate by seam and trim edges.
Tie the Culatello 3 to 4 times before curing to ensure it keeps its nice round, teardrop shape.
Combine salts in a metal bowl.
Gently rub every surface of the Culatello with salts, taking extra care to get into all the cracks and seams.
On medium-high pressure, seal Culatello, along with any excess salt mixture, in a vacuum bag (using equilibrium method).
Cure in 41°F-refrigerator, turning every few days, for 25 to 30 days.
Rinse excess salt and liquid from Culatello; pat dry.
Rub meat with wine, and coat with spice mixture.
Tie entire culatello inside bladder and sew shut with Culatello needle, taking care not to leave any large air pockets and ensuring a nice tight thread.
Hang and age Culatello in drying chamber for 10 to 20 months.