Production Site: Via Ghizzi n. 24, 43010 Zibello (PR)
Telephone: +39 0524 99122
Registered office: Via Valpantena n. 18/g – 37142 Quinto di Valpantena (VR)
Ph: +39 045 8097511 – +39 045 551589
E-mail: info@negroni.com
Website: www.negroni.com
EEC Stamp: IT 480 L CE
Negroni is one of the best known brands of cured meats in Italy. For over one hundred years, it has been a leader in high quality charcuterie and the point of reference among consumers.
The production of NEGRONI Culatello di Zibello is carried out in the rooms and centuries-old cellars of Villa Gambara. The sundial on the façade of this 17th century residence seems to highlight the important role of time in every single stage of production of NEGRONI cured meats.
In the 1950s, innovative production lines were set up to support the manual work of our master pork butchers.
It was only from this relationship of mutual respect and strict discipline that the artisan laboratory of Villa Gambara gave life to its D.O.P. certified Culatello di Zibello.
The skilful art of the hands of the master charcutiers is a guarantee of the high quality of the D.O.P. Culatello, whose preparation ritual follows different phases and manual processes, but united by the same care, the same calm and the same touch of the NEGRONI butchers. The selection of the meat is rigorous and accurate, and so is the preparation of the individual ingredients of the recipes that have not been modified over the years.
In a sequence of gestures and actions, the master charcutiers bag, sew, tie, caress and seal each product by hand, fully aware that each piece they process represents a small piece in the centuries-old history of this ancient artisan tradition.
This is the only way to make Culatello di Zibello D.O.P. synonymous of know-how, passion and exclusivity. This is why the Selections of Zibello represents the point of arrival of a journey that begins with the choice of raw materials and has its end with the satisfaction that the customer experiences at the moment of tasting.