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

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

In the dense fog of Zibello, along the Po River, the legendary Culatello di Zibello DOP 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.

Shelf Life: Approximately 4 Months

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372,50 €

Formato:

Weight 4.2 Kg.

Available

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 designation. Every year, just over 60,000 Culatelli di Zibello are awarded the designation: an additional guarantee of the uniqueness and authenticity of Culatello di Zibello DOP Culatello di Zibello DOP.

We recommend treating the Culatello di Zibello DOP 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 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.

Appearance: fairly dry meat (lean part)
Color: bright red in the lean part; white in the fatty part
Aroma: toasted aroma and a slight salty smell
Taste: balanced, very delicate

To preserve the quality and flavor of the Prosciutto di Parma PDO, it is essential to follow some simple but important guidelines for storage, both before and after opening the product Before opening when the ham is still sealed in its vacuum-packed packaging, it is recommended to store it in a cool, dry place. In a very cool cellar or in refrigerator a temperature not exceeding 10°C store in a cool, dry place, away from direct light and heat sources Once opened ham requires a little more care when it comes to storage. Ham should be stored in refrigerate between 4°C and 8°C, wrapped in cling film or in a clean cotton cloth this helps protect the meat from drying out and preserves its aroma and flavor. In addition, it is useful to lightly grease the cut surface with a drizzle of olive oil this small precaution helps to preserve the moisture of the ham and keep its organoleptic qualities intact. It is important to consume the ham within a few weeks of opening to enjoy its characteristics to the fullest, thus ensuring an optimal taste experience.