Culatello di Zibello is a cured meat like no other.
This prized cut of pork is made from the hind legs of select livestock.
This authentic Italian meat is masterfully seasoned during a traditional curing process in the province of Parma.
Culatello di Zibello PDO is the Italian king of cured meats. It is made from the posterior legs of pork, which are seasoned with sea salt and placed in nets, then left to cure completely naturally. It has an intense aroma and sweet flavor, with an almost melt-in-your-mouth texture.
With a protected designation of origin, this DOP culatello is local to the Italian province of Parma in the Emilia-Romagna region, the same province known for prosciutto di Parma. Its distinctive flavor comes from the unique climate conditions of the area. The alternation of long hot and dry periods in summer, and cold and foggy winters allows for a one-of-a-kind maturation process. It was historically enjoyed by royals and their courtiers, and you’ll certainly feel like royalty when you eat it!
Use its luxurious taste in a creamy risotto recipe, or indulge simply with warm bread. Serve thin slices of this gourmet Italian pork with the best cheeses the country has to offer, such as Parmigiano Reggiano, the "King of Cheeses." Savor each and every bite with a glass of fine wine or champagne.
Product of Italy