Culatello di Zibello
Culatello di Zibello originates in the Bassa Parmense, along the banks of the Po River, where cold, foggy winters and hot, sultry summers create the perfect conditions for its slow maturation. This unique climate helps develop the rich aromas and flavors that make Culatello di Zibello a world-renowned delicacy.
With only about 90,000 pieces produced each year, Culatello di Zibello PDO (Protected Designation of Origin) is made exclusively in eight small towns in Parma, including Polesine Parmense, home to the historic Antica Corte Pallavicina.
How to Prepare Culatello di Zibello
To preserve its exceptional qualities, it's essential to prepare Culatello di Zibello properly. First, remove the twine and wash the casing thoroughly. Trim any yellowed fat, keeping only the white fat, and clean the lean part from mold. Then, wrap it in a cloth soaked in dry white wine and let it rest, lean side down, for a day.
The Perfect Tasting
Once ready, slice it thinly and enjoy it simply with fresh bread and a curl of butter. Culatello di Zibello is a celebration of authentic flavors, bringing a taste of the Bassa Parmense to your table.