Loc. Zona artigianale n. 9, 43010 Zibello (PR)
Telephone and Fax: +39 0524 932399
E-mail: terreverdiane@arcagualerzi.it
Website: www.arcagualerzi.it
EEC Stamp: IT 2114 L CE
In Zibello, the homeland of Culatello and cradle of Italian taste, Terre Verdiane produces the Culatello di Zibello DOP and other specialities of the cured meat industry of Emilia, including Culatta and Fiocco. A clear choice already in the name: Terre Verdiane produces only the typical charcuterie products of this territory, which derive from the great gastronomic culture of Emilia, a land where flavours are an art. After all, Culatello is one of the greatest masterpieces of Italian craftsmanship of taste, a treasure trove of refined flavour and an inevitably limited production, which is made exclusively using meat from Lombardy and Emilia-Romagna.
The ingredients are those of the Parma farmhouses, the recipes are those of the farmers’ tradition.
The processing is made up of ritual and precious gestures: first the massaging by hand to favour the absorption of the mixture of salt, pepper, garlic and then the investiture in the pig bladder and the tying in the traditional pear shape.
Curing in the cellar is based on the humidity of the mists of the Parma lowlands (“La Bassa”), which soften these low-fat meats.
After about a year of maturing, Culatello is ready to delight the great connoisseurs of taste.
The spirit of Terre Verdiane is that of the past, when authenticity was a daily habit.
Terre Verdiane is one of the largest producers of Culatello di Zibello and holds export certifications, including for Canada, Japan and the USA.