Culatello is one of the most precious cured meats. A masterpiece of Italian butchery, it is not by chance that it is nicknamed the King of Cold Cuts.
In fact, Culatello di Zibello DOP represents one of the Italian excellences in the food industry.
Made with top quality meat, it comes from the noblest part of the swine's thigh. But its virtues do not stop there. The secret of such exquisite goodness is to be found in the particular climate of its area of origin and in the peculiar exclusiveness of its preparation.
Culatello di Zibello is the heritage and treasure of the Bassa Parmense, that particular strip of land placidly lying along the banks of the great river Po. Shrouded in the typical fog, mysterious and romantic at the same time, this area encapsulates the history of a land, the traditions of its people and the characteristics of a very special climate. A climate fundamentally characterised by the alternation between long cold, damp and foggy periods and other hot, torrid and sultry ones.
The Protected Designation of Origin (PDO) is a quality mark awarded by the European Union, on the basis of precise EU regulations, to those products whose qualitative peculiarities depend essentially or exclusively on the territory on which they are produced.
Every year, just over 90,000 Culatelli of Zibello can claim the prestigious PDO designation and, since 2009, also get marked with the label of producers belonging to the Consorzio of Tutela of the Culatello di Zibello. An additional guarantee of the uniqueness and typicality of Culatello di Zibello DOP.
Thanks also to the prestigious European recognition of Protected Designation of Origin – PDO (obtained under EC regulation No. 1263/96), today the consumer has also learnt to recognise and appraise the exquisite features of Culatello di Zibello.
Making Culatello di Zibello DOP is a true art that stems from a deep love for the land and its ancient traditions. Bringing this masterpiece to life requires experience, time and care. Every single phase of the production process is regulated by precise standards, which refer to the Production Rules and Regulations.
In many respects, the production procedure is unique. Unchanged over time, it has been handed down for centuries and generations.
Culatello has a fair amount of calories: 100 grams contain about 290 kcal. It also has many precious nutritional components.
First of all, its contribution of proteins with a high biological value is considerable. For this reason, culatello is an excellent source of energy and nutrients suitable for those with a very active, dynamic and sporty lifestyle.
The excellent product is also an excellent source of iron, phosphorus and potassium. Not to forget the fact that it also boasts a high concentration of B vitamins and, in addition, P1, PP. For all these reasons, Culatello di Zibello is a valid alternative to meat, fish and eggs. An average portion of 70 to 80 g, together with a slice of bread and a side dish of vegetables, represents a complete, well-balanced meal.
Finally, it should be noted that the fat content of culatello is lower than that of most salami and sausages. 100 grams of Culatello di Zibello DOP, in fact, contain 19.8 g of fat.
First the string is completely removed, the bladder is washed, taking care to moisten it completely so that it can be removed easily. Then, the yellowed fat surface is trimmed, keeping the fat white and cleaning the lean part from any mould and dark parts.
Then, it is wrapped in a dishcloth soaked in dry white wine, laying it with the lean part downwards in a basin for at least a day.
At this point, after much waiting, it is finally time for tasting. Cut into very thin slices, Culatello di Zibello DOP, like all great and authentic goodnesses, is perfect just as it is. At best, you can accompany it with some homemade bread and a few curls of butter.
Consorzio del Culatello di Zibello
Piazza Garibaldi 34, 43010 Zibello (Parma) – ITALY
Phone: +39 0524 99131