MENU CULATELLO DI ZIBELLO DOP FOR HIM IT IS NECESSARY TO "SACRIFICE" THE FINEST PART OF THE PIG. IN FACT, CULATELLO DI ZIBELLO DOP, THE UNDISPUTED PRINCE OF ALL CURED MEATS, IS “MADE UP” STARTING FROM THE CENTRAL MUSCLES OF THE THIGH. FRESH MEAT FROM ITALIAN HEAVY PIGS CAREFULLY PROCESSED AND TRIMMED INTO THE TYPICAL PEAR SHAPE. SALT AND PEPPER, 15 DAYS IN A COOL CELL TO REST, THEN HAND-TIED IN THE NATURAL BLADDER. NOW IT IS THAT BLESSED AREA OF THE PO VALLEY THAT MAKES CULATELLO A UNIQUE MASTERPIECE. COLD AND FOGGY WINTERS, SPRING BREEZES, SCORCHING AND HUMID SUMMER HEAT AND THE SLICE WILL BE DEEP RED, IT WILL HAVE A FRAGRANT SCENT OF VIOLET, OF WET GRASS, RICH FLAVOR, FIRM, CLEAN SWEETNESS. MINIMUM MATURATION OF 12 MONTHS, BUT ACCORDING TO CELLAR AND SEASONAL TREND 16-18 MONTHS WILL BE PERFECT. FOR THIS CUT THE MOST PRIZED PART OF THE PIG MUST BE "SACRIFICED". IN FACT, CULATELLO DI ZIBELLO DOP, THE UNDISPUTED PRINCE OF ALL COLD CUTS, IS MADE UP FROM THE CENTRAL MUSCLES OF THE THIGH: FRESH MEAT FROM HEAVY ITALIAN PIGS PROCESSED WITH CARE AND TRIMMED TO THE TYPICAL SHAPE OF A PEAR. IT IS SALTED AND PEPPERED AND LEFT TO REST FOR A FORTNIGHT IN A COOL CELL, THEN BOUND BY HAND IN NATURAL BLADDER. NOW IT IS THAT BLESSED AIR OF THE PARMA LOWLANDS OF THE PO VALLEY THAT WILL TURN THE CULATELLO INTO A UNIQUE CHEF D'EUVRE. COLD, MISTY WINTERS, SPRING BREEZES AND BURNING HOT, HUMID SUMMERS WILL MAKE FOR A SLICE OF AN INTENSE RED COLOR WITH A FRAGRANT SMELL OF VIOLETS AND WET GRASS, A RICH FLAVOR AND A FIRM, CLEAN SWEETNESS. CURING LASTS AT LEAST 12 MONTHS, ALTHOUGH, DEPENDING ON THE CELLAR AND THE WEATHER, 16-18 MONTHS IS AN IDEAL PERIOD. CULATELLO DI ZIBELLO DOP BLACK PORK RAW HAM PROSCIUTTO CRUDO 30 MONTHS HAND CUT RAW HAM 24 MONTHS PDO PARMA HAM LOCAL COOKED HAM MORTADELLA HOMEMADE BACON BACON FOR CARBONARA LOCAL CUP BRESAOLA FROM ITALY SAN SECONDO COOKED SHOULDER PILLOW FOR AMATRICIANA LARD ROASTED HAM SALAME FELINO PGI STROLGHINO CURED MEATS AND CHEESES MIXED COLD CUTS LOCAL COLD CUTS PLATTER HOME OUR WORK PRODUCTS HAM BAR VISITS EVENTS GALLERY RURAL CONTACTS IT EN FR NL 日本語 DE SAGEM srl Via per Parma, 6 - 43029 Traversetolo Parma - Italy Single member company Share capital IV 500,000.00 Euro - VAT number 00858760341 Use of Cookies