The King of Italian Charcuterie
An ancient story
In the heart of the countryside of Parma, amid the mists that surround the river Po, the Culatello di Zibello PDO is born, the most prized and exclusive cold meat of all Italian gastronomy.
Ever since the middle ages, the delicate workmanship and the curing of the Culatello di Zibello have been a family secret, a cultural heritage passed on year after year, and still surviving in the folk tradition of these areas.
The territory and its climatic specificities represent an indispensable factor for the maturation and ageing of the Culatello di Zibello PDO.
The persistent winter fog, damp air, sharp yearly changes in temperature; these are some of the basic elements to give the Culatello di Zibello PDO its exclusive characteristics of sweetness, delicacy and fragrance.
A limited territory that encompasses only eight municipalities of the Parma area, including Busseto, the birth place of Giuseppe Verdi, where food has always represented culture, blending with the harmony of great Italian opera.
The PDO (Protected Designation of Origin) seal, awarded only to a limited production, guarantees that a product is processed entirely within the territory of Parma using a traditional method.
The secrets of production
Processing the Culatello di Zibello PDO [PDO: Protected Designation of Origin], always left to the most skilful master pork-
Each Culatello is skilfully hand rubbed, then dry salted and peppered before being set to rest for a few days.
Then comes the characteristic phase of encasing in natural gut and sewing, a delicate moment for sealing the muscle mass and prepare it for the long period in the cellar, followed by tying, done by the same pork-
It is at this point that the first of the two seals of the PDO certification is applied, bearing an identification number that will allow to monitor the whole process of ageing.
The Culatello is now ready to be brought to the cellar and brought expertly to maturation, over the course of at least 10/12 months.
- Carne di maiale 100% : parti muscolose degli arti inferiori.
- Stagionatura: non meno di 10 mesi
- Glutine Assente - Lattosio e Proteine del Latte Assenti
- Certificazione DOP e IGP
- Primaria azienda della salumeria Italiana.
- Regione: Emilia Romagna
The tasting
Culatello has a very delicate flavour, a lingering scent, and a distinctive sweet aroma resulting from the limited addition of salt. When cut, the slices have a uniform red colour with some white fat between the muscle bundles.
The simplest food pairing sees the Culatello machine-
It can also be savoured together with some butter curls, which enhance the sweet notes of the product.
In the province of Parma, the Culatello is typically served with Parma-
Recommended wines: young and sparkling reds or whites, with delicate flavours (Lambrusco; Malvasia dei Colli Parmensi).
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This product was added to our catalog on Friday 14 November, 2014.
