Culatello di Zibello DOP is one of the noblest cured meats of ItalY, due to the long and very delicate processing technique, because it is produced with the finest part of the pig, the center of the thigh and for its rarity.
Culatelli DOP must be processed completely by hand, produced only in the winter months and aged without the aid of refrigeration systems. The production area of Culatello DOP is characterized by cold, long and foggy winters, with hot and sunny summers, the right alternation of dry and humid periods allows the slow maturation of the cured meats, during which the unmistakable aromas and flavors they have made the Culatello di Zibello DOP famous all over the world.
This is why these culatelli have become famous for the sweetness, flavor and softness that each slice exudes on the palate and are appreciated by those looking for genuine foods, the result of the ability, commitment and passion of men, driven by love for their work.
To be served cut into very thin, almosttransparent slices, Culatello is perfect as an appetizer, perhaps accompanied by homemade bread, served with creamy cheeses and paired with dry and not too aromatic sparkling white wines.