Culatello di Zibello

Culatello di Zibello D.O.P.Culatello di Zibello is a P.D.O. cold cut, produced since 1735. It has its origins in the provence of Parma and it’s one of the Romagna Slow Food recognized products! It’s believed to be a product strictly related to familiar traditions, according to which the citizens of Parma rose and butchered one or two pigs every year only for sustenance.

Why was Culatello started to be produced?
Probably, the first time it has been realized, it was just for an error, due to a bad thigh cut. Nowadays, it’s considered one of the most selected cold cuts of the whole Italian tradition, the most difficult to be produced and, at the same time, the most delicious.

The Culatello Consortium established that this kind of processing technique of the pig thigh should be done only in a certain area and in a precise period between October and February. The meat derived from the pork thigh is then totally handle-processed, so as to take the traditional “pear” shape.

After almost 10 days, both the salt and bag-filling processes will take place. Then, the aging process is going to take from a minimum of 10 to a maximum of 14 months. Its annual production level is of almost 50.000 units.

Tasting is believing!