Zibello
Culatello di Zibello: the typical cold cut of the province of Parma
Culatello di Zibello is a prestigious protected designation of origin cold cut that is produced only in the province of Parma. This cured meat is mentioned for the first time in a document from 1735 and is made from the ham of a pig that is then packed into the bladder of the same animal. The production of Culatello di Zibello takes place only in a specific area and during a certain period of the year.
Processing
The processing of Culatello di Zibello begins between October and February when the lowlands are covered in fog and cold. The meat used to produce culatello is obtained from the hams of adult pigs and is manually skinned, defatted, and deboned. It is then salted and packed into the bladder of the pig, and tied with an irregular string.
Culatello di Zibello is then aged in the cellar for at least 10 months for smaller sizes, up to an average of 14 months. The annual production of Culatello di Zibello is approximately 50,000 pieces.
Image gallery
The image gallery shows the aged Culatello di Zibello, the culatelli packed in the pig's bladder and tied with string. There are also photos of the aging cellars and the finished product.
Notes
Related articles
Among the related articles, we find other cold cuts from the province of Parma such as Prosciutto di Parma, Coppa di Parma, Spalla di San Secondo, Salame di Felino and Strolghino. Parmigiana and Emilian cuisine are also mentioned.
Other projects
Culatello di Zibello is highly appreciated worldwide for its taste and tradition. It can be consumed alone, with bread, burrata or other cheeses. Ideal for appetizers and delicious first courses recipes, Culatello di Zibello represents an excellence of Italian cuisine.
