Via Provinciale n. 4/A, Roncole Verdi, 43011 Busseto (PR)
Phone: +390524 935024 – Fax: +39 0524 935054
E-mail: info@dallatana.it
Website: www.dallatana.it
EEC Stamp: IT 1959 L CE
In 1998, Filippo and Fabrizio Dallatana were in their early twenties when they decided to rent a small charcuterie workshop in Sant’Agata di Villanova d’Arda (PC). At that time, the perception of Protected Designation of Origin (PDO) was faint on the market, but their intuition inspired them to look for a territorial birth. Thus, in August 2004, the new D.O.P. plant was established in Roncole Verdi (Busseto- Parma), with 2,000 metre squares of surface area and natural underground cellars. This is the place where the dream of combining the passion born in the courtyard with the hand-crafted art of producing Culatello di Zibello DOP became a reality. It’s the Dallatana laboratory’s flagship product, along with Strolghino, Spalla Cruda and Felino Salami IGP. Dallatana’s Culatello di Zibello DOP is the result of the successful combination of family tradition, innovation and advanced technology, a product appreciated by the most important charcuteries and restaurants.
In order to produce and season the King of Italian deli meats, the Dallatana laboratory strives every day to stand out and make a difference. At our laboratory, the fresh thighs are delivered: the ink on the rind is checked for the tattoo showing the age and origin of the pig, as well as the texture and shape of the meat. The pork is then skinned, boned and cut up, all operations performed by hand in-house by the company staff. The salt-curing procedure is carried out by Dallatana’s laboratory and it is called balanced salting: precise quantities of salt, measured on the weighing scales are massaged according to the weight of each Culatello. Thanks to these precautions it has also been possible to reduce the amount of salt thanks to specific environmental conditions in the first processing stages (salting, resting and drying) in order to obtain a very mild product. After years of testing and research, Dallatana has developed a particular processing technique that has made it possible to obtain a Culatello with a specially designed shape, so as to have maximum yield and minimum waste. Dallatana Culatello is in fact distinguished by its rounded shape, free of excessive points. All Culatellos mature in natural cellars of a 17th century building with old oak beams, floors and original brick walls: in these rooms stands the Vecchio Mulino Dallatana restaurant, next to the house where Verdi was born, where it is possible to taste the cured meats produced and the traditional dishes of the Parma lowlands (“Bassa”). Today the Dallatana laboratory – which is open for guided tours – is licensed to export Culatello to Europe, Japan, South Korea and Hong Kong.