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

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

In the dense fog of Zibello, along the Po River, the legendary Culatello di Zibello PDO is born: the result of expert hands and traditions handed down for generations. Aged in natural cellars and processed without forcing, it is a rare cured meat, fragrant, with a sweet and delicate taste. Only 60,000 pieces per year can bear the name: an excellence that speaks of land, time, and authenticity.

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Shelf Life: Approximately 4 Months

€327,80

ONLY FOR ORDERS WITH US DESTINATIONS

Customs duties and charges, will be determined by the US Government Authorities and will be paid by the final recipient.

Weight 4.2 Kg.

Quantity

We select our products with extreme care and attention, sourced exclusively from small local companies that follow ancient methods and respect local traditions. Salumificio Ducale is one of these. Here, in the town of Zibello, in the province of Parma, the undisputed king of Italian cured meats is born, the culatello.

This precious cured meat is obtained from the heart of the ham and its production, which requires considerable skill and expertise, follows traditions handed down by generations living near the Po River.

It is the characteristics of the great river, its fog and humid climate, that give culatello its unique and distinctive taste. In addition, the curing process, which is the longest and most valuable, takes place in natural cellars, without air conditioning, which give the Culatello di Zibello the characteristics that make it the king of Italian cured meats: uniform red when cut, lean and soft with very little white fat. The aroma is intense and characteristic, the flavor typical, sweet and delicate with aromatic notes.

The Culatello di Zibello Consortium was created to protect the quality and authenticity of culatello, so only those produced in the original locality and complying with certain standards are marked with the PDO designation. Every year, just over 60,000 Culatelli di Zibello are awarded the PDO designation: an additional guarantee of the uniqueness and authenticity of Culatello di Zibello PDO Culatello di Zibello PDO.

We recommend treating the Culatello di Zibello PDO before cutting, as it is a lean ham with little fat, which 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 PDO 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.