Culatello by Zibello PDO
Culatello by Zibello PDO – cut
Cold cuts

Culatello by Zibello PDO

Price range: 250,00 € through 502,00 €

The Culatello by Zibello is presented with a rounded and irregular shape, with an elongated pear, which immediately distinguishes it from the other Italian cold cuts. The outer surface is dark and wrinkled, marked by the months of the cellar and the traditional binding that shapes its shape during the seasoning. At the cut reveals a heart of an intense and uniform pink, with thin streaks of white fat distributed naturally, essential for softness and aromatic complexity. The slice, cut very thin, is almost translucent to light, soft and velvety, with an enveloping scent of cellar, spices and the sweetness typical of seasoned Italian pig. It is an elegant and persistent sausage, able to leave a long memory even after the tasting.

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Culatello by Zibello PDO – His Majesty the King of Italian Cured Meats

A title that is earned, is not awarded — In the pantheon of the great Italian cold cuts, the Culatello by Zibello PDO occupies the throne with absolute authority. It is not a question of marketing: it is the recognition of a centuries-old history, of a unique territory and of a workmanship that still takes place completely by hand, with the same care and patience as always. It is born in the Lower Parmense, in that band of extraordinary land lying along the bank of the Po, where the thick fog and the humidity of the river create the seasoning conditions that no other place in the world can replicate.

The territory as an ingredient — The Culatello by Zibello PDO could not be born elsewhere. The microclimate of the Lower Parmense — the winter mists, the hot and humid summers, the air that comes from the Po — is not a romantic background but an essential productive element, recognized and protected by the PDO specification. It is this territory that shapes the flavor of the culatello during the long aging in the cellar, adding aromatic nuances that no artificial technique could create.

Completely by hand, still today — In a world that accelerates, the Culatello by Zibello PDO slows down. The processing is still completely carried out by hand, following gestures handed down from generation to generation: the trimming of the thigh, the salting with salt, pepper, garlic and red wine, the binding in the pork bladder, the hanging in the cellar. Each culatello is unique — shaped by the hands of those who worked it and the air of Zibello that seasoned it.

As you taste the King — Zibello PDO’s Culatello does not need elaborate accompaniments — it would be wrong to its complexity. It should be cut into very thin slices, almost transparent, and tasted as it is, letting the heat of the hand enhance the aromas. At most, a breadstick, a slice of Tuscan silly bread or a drop of Malvasia dei Colli di Parma. The rest is silence and pleasure.

Product Information

  • Producer: Crocedelizia
  • Name: Culatello by Zibello PDO
  • Origin meat: Italian pig
  • Processing: Completely by hand
  • Territory: Lower Parma — Po shore
  • Recommended service: Very thin slices, at room temperature
  • Storage: Cool and dry place; after cutting store in the refrigerator wrapped in paper

Ingredients and Allergens Italian pork, salt, pepper, garlic, red wine(SULFITE). Gluten free.

Average Nutritional Values per 100 g of product Energy 198 kcal — Fats 12.6 g (of which saturated 4.6 g) — Carbohydrates 0 g — Protein 19.7 g — Salt 2.7 g

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