Linked to the countryside tradition of the Parma lands, Culatello di Zibello PDO has been one of the noblest products of Italian charcuterie since the 1300s, produced according to “Culatello di Zibello DOP Consortium” production standards. It is made from the most valuable part of the pork leg, which is skinned, deboned and hand trimmed to give it its traditional pear shape. The raw material comes exclusively from pigs born and bred in Italy and is flavoured using kitchen salt and cracked peppercorns. Culatello is enveloped in natural casings, tied by hand and matured for 12 months. When cutting, the product has a uniform red colour, it is lean and tender; its aroma is intense and characteristic. Its taste is typical, mild and delicate.
Culatta is obtained from the best part of pork legs, the most valuable portion, which is deboned, without shank and smaller muscles, leaving only the shell-shaped hip bone.
The raw material used comes exclusively from pigs born and bred in Italy. This typically shaped product is matured for at least 12 months. It has a tender texture and a mild and aromatic taste.