Home
Culatello and Cured Meats
Culatello di Zibello DOP - Over 12 Months - Half

Culatello di Zibello DOP - Over 12 Months - Half

Handcrafted by Salumificio Ducale according to ancient traditions, this Culatello di Zibello DOP is aged for over 12 months in the mists of the Parma lowlands. Made from selected meats, it has a delicate flavor, a soft texture, and a unique aromatic profile. An Italian charcuterie excellence loved all over the world.

Shelf Life: Approximately 4 Months

Listen the Description 0:00

206,25 €

Formato:

Weight 1.9 Kg.

Available

Salumificio Ducale is one of a select group of small local companies chosen by ParmaShop for the high quality of their products and their respect for ancient local traditions.

To produce the Culatello di Zibello DOP only the best cuts of meat of the day are selected to make Zibello, considered the king of Italian cured meats.

Processes such as salting and tying are entirely artisanal, the result of techniques handed down from generation to generation in the lowlands of Parma near the Po River, whose thick fogs favor the development of the unique characteristics of this cured meat: uniform red when cut, lean and soft with little fat, a delicate flavor and aromatic notes. It is the town of Zibello, located on the banks of the Po River, which gives this delicacy its name.

We recommend treating the Culatello di Zibello DOP before cutting, as it is a lean ham with little fat, it tends to be quite dry. Therefore, brush the surface well, remove the string and soak the whole salami in water and wine for at least one day. Then rinse the culatello under running water, brushing it well, and proceed with cutting. It is best to slice Culatello di Zibello DOP with a slicer and cut thin slices, to be enjoyed with a knob of butter to make the slice more fatty.

We do not recommend pairing it with foods with a strong flavor that may overpower its taste, but we suggest enjoying a slice accompanied by a glass of Lambrusco.