Culatello and Cured Meats

Culatello e Salumi

Few products embody the gastronomic tradition of Parma as intensely as Culatello di Zibello PDO. Considered by many to be the "king of Italian cured meats, "it is one of the most noble expressions of the Emilian art of pork butchery. Did you know that even Giuseppe Verdi, proud of his roots, loved to produce culatelli on his estate in Sant'Agata and give them to his closest friends? This is no coincidence: this cured meat comes from a farming culture deeply linked to the territory, the rhythms of the seasons, and above all to the fog of the Po River, which creates the perfect conditions for its slow and natural aging.

Culatello di Zibello PDO is protected by a consortium and can only be produced in a small area of the province of Parma, in the riverside municipality of Zibello. Its production is rigorous and follows ancient rules. Although it may resemble prosciutto, Culatello is very different: it is made from the most prized part of the adult pig's leg, with the bone, rind and excess fat removed. This gives the product an elongated, compact, elegant shape, different from the typical roundness of Prosciutto di Parma, which retains the rind and shank.

Culatello is then stuffed into a pig's bladder, tied by hand with a skill that has been handed down for generations, and left to rest in the damp cellars of the area, where time, silence, and fog play their part. It is here that its unmistakable aroma and intense but balanced flavor develop, with a delicacy that surprises with every slice.

Culatello di Zibello PDO is perfect on its own, finely sliced and served with warm bread, but it also lends itself to more elaborate recipes. It is the star of distinctive first courses, such as tagliolini with Culatello and Parmigiano Reggiano or risotto with Culatello. It can become the main ingredient in a creative second course, such as asparagus with butter and Culatello, or enhance an appetizer with its rustic elegance. In every version, it remains true to itself: a cured meat that needs no excesses to assert its superiority.

Each slice encapsulates a perfect balance between artisan tradition, territoriality, and manual processing. The curing, the climate, the care taken in selecting the meat: every stage of production is fundamental to achieving a result that lives up to its reputation. It is no coincidence that Culatello di Zibello PDO is considered one of the most prestigious products of Italian gastronomic excellence.

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Marrons Glacés - In Gift Box
Pasticceria Muzzi

Marrons Glacés - In Gift Box

€14,30 €12,16

Authentic Culatello di Zibello DOP, aged for 12 months, comes whole in a box. Its sweet and intense aroma reflects true Italian tradition.
Salumificio Ducale

Culatello di Zibello PDO - Over 12 Months - Whole with Box

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Bollino Stagionatura 12 Mesi Culatello di Zibello.
Over 12 Months

€327,80

Half a Culatello di Zibello PDO, aged for 12 months, tied with string and adorned with handmade labels and a seal of quality.
Salumificio Ducale

Culatello di Zibello PDO - Over 12 Months - Half

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Protected Designation of Origin
Bollino Stagionatura 12 Mesi Culatello di Zibello.
Over 12 Months

€181,50

A prized Italian cured meat, culatello, aged for 12 months, pear-shaped and tied by hand, for true connoisseurs of flavour.
Cavalier Umberto Boschi

Traditional Culatello - Over 12 Months - Whole

Bollino Stagionatura 12 Mesi Culatello Tradizionale.
Over 12 Months

€291,50

An authentic Italian culatello, aged for 12 months, cut in half and vacuum-sealed to preserve its excellent flavour.
Cavalier Umberto Boschi

Traditional Culatello - Over 12 Months - Half

Bollino Stagionatura 12 Mesi Culatello Tradizionale.
Over 12 Months

€181,50

Immerse yourself in the Emilian tradition with Salame di Felino PGI, aged for 50 days and enriched with pork, Malvasia wine and spices, for a unique flavour and soft texture.
Cavalier Umberto Boschi

Salame di Felino PGI

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€21,45

Delicious Strolghino salami, handmade, expresses the delicate flavour of Emilia. Ideal for authentic aperitifs.
Cavalier Umberto Boschi

Strolghino

From €8,80

Whole Fiocchetto di Prosciutto from Emilia, aged for 6 months and wrapped in string, handmade with an intense and fragrant aroma.
Salumificio Ducale

Fiocchetto di Prosciutto - 6 Months - Whole - In String

€57,20

A whole piece of fine Italian prosciutto, aged for 9 months, ruby red in colour with rind and fat, with an intense aroma.
Salumificio Ravanetti

Fiocco di Prosciutto - 9 Months - Whole - With Rind

€53,90

A 9-month aged Italian Fiocco di Prosciutto, with rind, intense red colour and a spicy aroma, processed according to tradition.
Salumificio Ravanetti

Fiocco di Prosciutto - 9 Months - Half - With Rind

€27,50

A whole Ravanetti Parma IGP Coppa, aged for 2 months, with a sweet and spicy flavour, enclosed in a natural casing, with its traditional aroma.
Salumificio Ravanetti

Coppa di Parma PGI - 2 Months - Whole

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Bollino del Consorzio della Coppa di Parma.
Coppa di Parma Consortium

€53,90

Discover the sweet and spicy taste of aged Coppa di Parma PGI, a Ravanetti artisan cut that expresses the Emilian tradition in 60 days.
Salumificio Ravanetti

Coppa di Parma PGI - 2 Months - Half

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Bollino del Consorzio della Coppa di Parma.
Coppa di Parma Consortium

€31,90

A delicious Mortadella di Bologna PGI, enriched with spices, presented in refined packaging, sealed with the quality mark.
Negrini Salumi

Mortadella di Bologna PGI - Whole

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Bollino del Consorzio della Mortadella di Bologna.
Mortadella di Bologna Consortium
€19,80 €17,62
Half a piece of Bresaola di Manzo Punta d'Anca, rich in the authenticity of the Lombardy valleys, ideal for healthy and athletic diets.
Bedogni Egidio

Bresaola di Manzo Punta d'Anca - Half

€85,80

Discover the classic flavour of Emilia with Cavalier Umberto Boschi pre-cooked cotechino, 550g, ready in just 20 minutes.
Cavalier Umberto Boschi

Pre-Cooked Cotechino

€13,20

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