CULATELLO DI ZIBELLO DOP - PROTECTED DESIGNATION OF ORIGIN
The most noble part of the thigh. It offers precious, rounded olfactory perceptions with distant echoes of dried fruit. A characterful sapidity of unique aromatic complexity.
| energy | 1398 kj 336 kcal |
|---|---|
| fat | 24 g |
| of which saturates | 9,7 g |
| carbohydrate | 0 g |
| of which sugars | 0 g |
| protein | 30 g |
| salt | 3,4 g |
History and
interesting facts
The Culatello originates in areas characterised by cold, long and misty winters, and torrid and sunny summers in the areas around the banks of the Po river in the villages of the Parma lowlands around Zibello. The name is reported for the first time in 1735 in a document of the Municipality of Parma where the prices of the products obtained from the processing of the pig are reported.
Organoleptic
properties
The culatello has a red-pink color with streaks of white or slightly pinkish fat. The aroma is delicate, sweet, rich in nuances. The flavour is ample, pleasantly savoury with hazelnut and cellar notes. The structure suggests soft texture.
Slice thinly with a slicer. It is advisable to rinse with running water, soak it in wine, allow it to soak for a few hours. Once opened do not store in the refrigerator. Grease the cut part with butter, cover with a plastic film, wrap in a dry cloth and store in a cool place.
Pairing and Wines
Delectable in carpaccio of porcini mushrooms or porcini mushrooms in oil. Excellent with your favourite white and soft bread. To be enjoyed with a bouquet of warm green string beans seasoned with a little oil and lemon or, alternatively, with slightly sweet-and-sour glazed onions. Used raw, it seasons tagliolini pasta and gnocchi.
Perfect with Tuscany TGI Vermentino: the innate elegance of the wine accompanies this jewel of the pork butchery craftsmanship with fruity aromas reminiscent of flint; the mouth has a mineral base, reminiscent of the Mediterranean scrub.