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Culatello di Zibello

Culatello di Zibello is heritage and richness of that particular foggy flatland near the big Po river: actually, it is the climate itself which represents a determining factor for the right aging of the King of salumi. The art of making Culatello has been passed on for generations and it houses in itself the history of a land, its people’s tradition and the particular climate. From the cellars in the Po valley, Culatello took a very long time to arrive to the tables of the consumers. In fact, for many centuries, the name and the prestige of this salume have been limited to the land of origin: it was people’s heritage, who alone could appreciate its fragrance and had to maintain the secret. Thanks to the prestigious European label of Protected Designation of Origin – PDO (obtained under EC regulation n°1263/96), the consumers have learned to recognize and appreciate the deliciousness of Culatello di Zibello. This product of Italian charcuterie is made with the muscular inner part of the thigh of the pig, opportunely skinned, deboned and finally wrapped up whith twine, giving to the piece of meat its particular “pear” shape. The meat is then salted and seasoned with black pepper and/or garlic. In additon to this, it can be used also extra dry white wine, sodium and/or potassium nitrate in the quantities limited by the strict law regulations.

Ingredients: pig’s hind leg, salt, spices.

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