Culatello & Cold cuts

Culatello di Zibello & Other Parma Hams

Culatello di Zibello is one of the main elements of the Parma culinary tradition. Did you know that Maestro Giuseppe Verdi produced culatelli to give to his friends? It is a sausage of pork sausage of which, in addition to the traditional version, there is also a “Protected Designation of Origin” PDO version, protected by a special Consortium and made only in some municipalities of Parma, near the river Po. learn more ...

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... Even if at first sight Culatello might seem like a ham, in reality the cut of the pig from which these two cured meats are made is different. For ham, the whole leg of the pig is worked and excess fat and rind are removed (but the bones are kept); the culatello, on the other hand, is made with the most valuable part of the adult pig's thigh and has no fat, bones or rind. Another difference concerns the shape. The culatello has an elongated shape and is wrapped in the pig's bladder; the ham instead, has a more rounded shape, ends with the leg and is wrapped in the rind.

The culatello di Zibello, also known as "the king of salami" is a product that is suitable for the preparation of many recipes. You can use it to create excellent first courses, such as tagliolini with culatello and parmesan and the risotto with culatello creamed with soft cheese. If you are looking for a tasty and quick second course, you can prepare asparagus with butter and culatello. It is also ideal as an appetizer, cut thinly and accompanied with a few slices of hot bread.

ParmaShop offers both the traditional culatello and the culatello di Zibello PDO in sizes ranging from 0.5 kg to 4.2 kg.

If you want more information about our products, contact us. Our assistance service is always at your disposal to answer all your doubts.