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.