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Whole Culatello di Zibello DOP 4 kg ca. View full size

Whole Culatello di Zibello DOP 4 kg ca.

Because of its delicate and sweet taste, the European Union has awarded the Protected Designation of Origin to the Culatello. The production of this cold cut is carried out in companies that are located in the flatland along the Po River (Polesine Parmense, Busseto, Zibello, Soragna, Roccabianca, San Secondo, Sissa, Colorno all around Parma).

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100 items in stock

299,20 €

MANUFACTURING

Culatello di Zibello is a fine cold cut whose production is carried out by the pork-butchery. It is manufactured mainly during winter and it is made with the muscular inner part of the thigh of the pig, opportunely skinned and finally wrapped up with twine, giving to the piece of meat its particular ‘pear’ shape. It is considered the King of salami and the European Uninon made it a Protected Designation of Origin product of which the Regulations establish the production area. The Consortium monitors the manufacturing, the aging and the Italian origin of the meats to guarantee to the customer that the manufacturing process is loyal to the tradition.

HINTS

The day before the cutting, remember to wrap Culatello for at least 12 hours with a dishcloth made humid of white wine so that it gets softer and it is easier to remove the cords. Before cutting, it is important to remove all the cord and to brush it carefully to remove all the remains of the aging phase.

PAIRING

It is great with fresh bread (possibly hand-made). Culatello is perfect accompanied by dry and sparkling wines, red and white: for example, Prosecco, Malvasia di Parma, Lambrusco and Fortana. Delicious also cut into small cubes to flavour a risotto or main courses.

STORAGE

Culatello is stored in a cool area. Once sliced, Culatello has to be stored in the fridge within a canvas and the sliced part has to be wrapped with a cotton cloth.