Zibello is a town in the province in Parma, near the Po River, about 30 km from Parma. Certainly Culatello is the most noble and prestigious cured meat. To receive the protected denomination of Culatello di Zibello, the meat is produced only in the area of Zibello and the neighboring county along the banks of the great river on the border with the province of Piacenza.

How it’s made

Made from the upper and back part of pork’s leg, Culatello is obtained from maturing only the back part of the thigh muscle. The meat is trimmed and tied, is salty and hot massaged with salt, peppered with some garlic and Lambrusco wine, and finally placed in a steel basin.

After about seven hours Culatello is massaged, cleaned and brushed, then the part of the thigh is placed in a pig’s bladder, previously soaked in water. The skin is perforated finely, Culatello is bound tightly, and ripened in a specific humidity, where the aging lasts for a year. The orginal Culatello di Zibello is about 4.2 kg.

Once sliced the colour of the Culatello slice is dark red with a single area of fat in the middle of the slice.

Why is it so special?

At first taste, Culatello di Zibello will impress any one with its elegance and sweetness. In fact, if Culatello di Zibello is too salty in taste, it meants that it’s not of first grade. As one continues to taste this delicious speciality, one feels that it’s particularity lies in the marriage between the lean meat often a little “dry”, and the fat that joined together gives your senses a full taste: sweet, delicate and full of flavor exceptionally balanced between them. We can almost say that the Culatello di Zibello is a form of meditation, and should certainly be tasted with close friends and family, with which we can share the wonderful sensations, historical value and excellence in production, that this meat gives off.

The best wine to match with Culatello di Zibello is the Champagne, but goes well with sparkling red wine.

NO POTENTIAL ALLERGENS

NO GENETICALLY MODIFIED ORGANISMS (GMOs)

Culatello di Zibello is a cured meat typical of the province of Parma. Culatello di Zibello It is processed with the part of meat obtained from the thigh of adult pigs, bred according to traditional methods, which is dehided, degreased, boned, separated from the Fiocchetto, and trimmed by hand, so as to give it its characteristic “pear” shape. These operations are followed, after about ten days, by salting and the so-called investiture, that is, the stuffing of the cured meat into the pig’s bladder and the tying with string which, after aging, must have a large, irregular mesh.

The aging in the cellar accompanies Culatello from the winter fog to the summer heat, to arrive on tables the following winter in the fullness of its most original flavor qualities.

It can be eaten on its own or with bread, wine, and cheeses.

WEIGHT OF PRODUCT ORDERED

All Charcuterie items are sold by weight. We want our customers to pay exactly the amount that they are getting, so the price indicated on each product is an average price per piece (based on average weight of each product). During the check out, your card will be only be authorised for this amount. Once the product is weight and shipped out, only then will the actual amount be applied. The actual amount will always be less than or slightly more than the amount indicated per product. The variation may be as little as a couple of grams or in larger size products (like Prosciutto) as high as 300-400 gr.

Please take this into consideration when purchasing our cured meats. Per 100 gr pricing has been indicated for every product so that there is complete transparency in how much you will be paying if there is slight variation in weight/size of the item being shipped to you.