2. Typical cured meats
  3. Culatello DOP - Culaccia - Fiocco
  4. Zibello Culatello DOP 4 kg ca.
Culatello DOP - Culaccia - Fiocco Zibello Culatello DOP 4 kg ca. 247.09 € View larger

Zibello Culatello DOP 4 kg ca.

CULROSS4

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Zibello D.O.P.'s Culatello by Rossi, a company registered with the "Zibello Culatello Consortium", is a unique product of the highest gastronomic value. The thirteen producers of the Consortium, with a much more restrictive discipline than the D.O.P. itself, produce it without chemical additives and only in the winter months, leaving it to mature in wet cellars without the use of cold rooms.

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247.09 €

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Zibello D.O.P.'s Culatello by Rossi, a company registered with the "Zibello Culatello Consortium", is a unique product of the highest gastronomic value. The thirteen producers of the Consortium, with a much more restrictive discipline than the D.O.P. itself, produce it without chemical additives and only in the winter months, leaving it to mature in wet cellars without the use of cold rooms.

The Culatello is obtained by depriving the heart of the pig's thigh from excess fat and the front; it is then expertly salted and bagged by expert hands and left to mature in the cellar.

Culatello di Zibello DOP Typical product of the Lower Parma area, culatello is the thickest muscular part of the pig's hind limbs, without rind and bone, it is salted by hand and covered with an external protection to better preserve and protect it. After the stuffing, it is tied by hand.

Soft, delicate, sweet, with an aroma and a pleasant persistence even higher than its fame, it is an irresistible goodness to be enjoyed in company accompanied by a good red wine.

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