Culatello di Zibello D.O.P. Whole
75 € / Kg
We will compensate for small differences in weight ±, by varying the quantity of other products in the cart.
Culatello di Zibello DOP is a typical salami from the province of Parma.
The origin of the product is difficult to place, it is said that already in the Middle Ages it was considered an excellent product, used for banquets of the local nobility. The first written mention was found in a document of the Municipality of Parma of 1735, in which the prices of the products obtained from the processing of the pig were listed. Even then the prestige of this product was evident, the price of which was in fact the highest on the list: it is no coincidence that it is still called the King of Salami.
The production area of Culatello di Zibello is limited to a well-defined area:
the only and original one is the one produced in Zibello , in the province of Parma, and in a few other municipalities in the lower Parma area, such as San Secondo, Busseto, Colorno, Polesine, Roccabianca, Sissa and Soragna.
Since 1996, as a guarantee of the meticulousness of the production process and the uniqueness of the product, Culatello di Zibello has enjoyed the DOP mark (Protected Designation of Origin).
Culatello di Zibello Dop is made up of the best muscle bundles of the heavy pig's thigh and has the characteristic pear shape.
It offers an incredibly recognizable and intense aroma which, together with the sweet and refined flavor, explains the coronation to "King of salami", the name by which it is commonly known. This unique aroma is given by maturing in suitable environments, which create natural molds on the outside of the product.
The "Whole" type is delivered vacuum-packed with label.
Tips & Pairings:
Unique among the cured meats, Culatello di Zibello Dop must be skinned and trimmed of the external fat, to then be sliced and deliciously accompanied with curls of fresh butter from the many Parmigiano-Reggiano dairies in the area.
If by chance, during its storage, it dries up and hardens, we recommend wrapping it in cloths soaked in white wine for a couple of days.
Its very sweet and delicate taste makes it one of the best dishes of Italian cuisine:
it can be distinguished in delicious platters as an appetizer, or in important condiments for first and second courses.
The most classic combinations are certainly with soft and slightly seasoned cheeses, such as Parmigiano Reggiano DOP aged for up to 18 months, or with Squacquerone di Romagna DOP.
We recommend pairing with medium-bodied and fruity red wines, for example Lambrusco, or dry white wines.
Ingredients & Allergens:
Pork, salt, pepper, natural flavors.
Store at temperatures <6 ° C, keep the cutting muscle covered to avoid oxidation.