The Italian Chef, Massimo Bottura, couldn’t give a better definition of it: The Culatello of Zibello “isn’t just meat, it’s myth”, that perfectly fits and describes this amazing Italian salami.
Culatello is produced in the flatlands near Po River, in the municipalities of Busseto, Polesine Parmense, Zibello, Soragna, Roccabianca, San Secondo, Sissa and Colorno, whose climate is characterized by cold and foggy winters and sunny, hot summers. The alternation of dry and humid periods allows a slow maturation, giving Culatello its typical flavour and making it famous all over the world.
In 1996 the Culatello was given the prestigious European label of Protected Designation of Origin – PDO (obtained under EC regulation n°1263/96), and the in 2009 the Consortium of the Culatello of Zibello DOP was established, in order to protect its quality and promote it globally.
The salami is made with the muscular inner part of the pig thigh, which is skinned, deboned and finally wrapped up with twine, giving it a pear shape. The meat is then salted and seasoned with black pepper and/or garlic. Culatello of Zibello is being produced by only 21 farms, which are all located in the typical area of Bassa Parmense.
When sliced, its taste is sweet and delicate. It is best eaten au naturel or with good bread and a smear of butter. The flavor of Culatello is delicious; it has a soft, delicious texture similar to prosciutto, but a bit dryer. It’s really something special, which is really worth a try!
Best wine pairing: Lambrusco di Sorbara.
Where to buy the Culatello of Zibello:
TERRE VERDI – ANTICA CORTE PALLAVICINA S.R.L.
Via Sbrisi n.2, 43010 Polesine Parmense (PR) Scheda
Phone: +39 0524 96136 – Fax: +39 0524 96416
AZIENDA AGRICOLA BRÈ DEL GALLO DI MAGNANI ALFREDO
Strada Quarta n. 19, 43010 Località Fontanelle di Roccabianca (PR) Scheda
Phone: +39 0521 870134 – Fax: +39 0521 870134