Culatello di Zibello PDO, half, aged over 12 months
Culatello di Zibello PDO, half, aged over 12 months
Culatello di Zibello PDO, half, aged over 12 months
Culatello di Zibello PDO, half, aged over 12 months
Culatello di Zibello PDO, half, aged over 12 months
Culatello di Zibello PDO, half, aged...
Culatello di Zibello PDO, half, aged...
Culatello di Zibello PDO, half, aged...
Culatello di Zibello PDO, half, aged...
Culatello di Zibello PDO, half, aged...

Culatello di Zibello PDO, half, aged over 12 months

  • Awards:    
  • Producer: Salumificio Ducale 
  • Containing: 1,9 Kg. / 4,2 Lbs.
  • Shelf Life: : 4 months
  • Shipping: only in Europe

1 x  Culatello di Zibello PDO, half, aged over 12 months  -  1,9 kg

More information about the product
ZCN00419
€149.00

OPPURE CONCLUDI L'ORDINE CON 1-CLICK

Rated 4.7/5 Based on 57 customer reviews
Spedizione con i migliori corrieri
Standard Express
Italia 1/2 Giorni lavorativi 1/2 Giorni lavorativi
U.E. 2/3 Giorni lavorativi 1/2 Giorni lavorativi
Altri Paesi 4/5 Giorni lavorativi 2/3 Giorni lavorativi

Recensioni dei clienti

 

Salumificio Ducale is part of the shortlist of small local companies carefully selected by ParmaShop for their high-quality products and the respect they show for ancient local traditions.

In order to make Culatello di Zibello PDO, that is considered the king of Italian cold cuts, only selected meats and specific cuts are chosen. 

Processes such as salting and tying are artisanal, the result of teachings passed down through the generations in the area next to the Po river. Here, the thick fog favours the development of the unique characteristics of this product: the red colour, the lean and soft cut, the white fat, a delicate flavour and special aromatic hints. 

The town of Zibello, located on the bank of the Po, gives its name to this delicacy.

You should slice the Culatello di Zibello PDO thinly, so it would be better to use the slicing machine. Culatello can be enjoyed perhaps with a curl of butter to make the slice fatter.

We do not recommend combining it with foods with a strong flavour that can overwhelm the taste, but we suggest savouring a slice with a glass of Lambrusco wine.

How to store it: once cut, spread the cut part with a drizzle of olive oil or butter, wrap the culatello in a linen cloth, and take care to keep it in a cool place or in the refrigerator.

Organoleptic properties:

  • Appearance: rather dry meat (lean part)
  • Colour: bright red in the lean part; white in the fat part
  • Smell: hint of toasted and a slight smell of salt
  • Taste: balanced, very delicate

Aged: 12 months

Ingredients: pork, salt, dextrose, natural flavours; gluten and lactose free

Allergens: none

Preservatives: potassium nitrate, sodium nitrite

Calories per 100 g: about 286 kcal

Format: Culatello di Zibello PDO, half, about 1,9  kgs, vacuum-packaged

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