Culatello di Zibello is the most prestigious of Parma charcuterie: it’s the most precious part of the pig, the heart of the ham, which lies between Fiocco and Gambetto parts, and is produced in the period from October to February, when the air is almost still, the fog is dense and the temperature is around zero.
Each of our Zibello Culatello has the PDO Consortium trademark that guarantees authenticity, provenance and respect of the specifications provided for.
Culatello, when still whole, should be kept in a humid place (like a cellar); once opened, it should be kept refrigerated and wrapped up in a dampened cotton cloth.
Pairing
The most tasty and traditional combination is with bread and butter curls, keeping in mind that this salami has not to be sliced too thin; the slices have to maintain a certain consistency to the palate.
The most classic combination pairs Culatello with the wines of our area, like Lambrusco and Malvasia, but we also like to combine it with a good Franciacorta Brut.
Technical description
Culatello is a charcuterie product that has a characteristic pear shape, wrapped up in a twine net. It looks marbled, with a sweet and delicate taste; when cut, its colour is uniform red with the presence of white fat. The raw material is the central part of the pig’s thigh, deboned and defatted, placed under salt on the spot (i.e. when the meat is freshly slaughtered) for about five days, then washed into wine, covered with salt and a few grains of pepper, stuffed into pork bladder and tied.
The seasoning takes place in a cool and ventilated basement, built with old and tradiotional criteria, for at least eleven months during which, according to various factors such as humidity, heat and ventilation, the ideal conditions for seasoning remain constant.
