Culatello di Zibello
A PDO cured meat from Parma, aged in fog and cellar.
Culatello di Zibello is a cured meat with protected designation of origin status in the EU and UK, typical of the province of Parma. It is listed among the Slow Food Presidia of Emilia-Romagna and was first mentioned in a document from 1735. The product is made from the leg of a pig, stuffed into the pig's bladder.
Quick Facts
- Country
- Italy
- Region
- Emilia-Romagna
Facts from the source article.
Production
The Consortium of Culatello di Zibello limits processing to a specified area and to the months from October through February, when the region is enveloped in cold fog. The meat comes from the thigh of adult pigs bred by traditional methods; it is skinned, degreased, boned, separated from the fiocchetto, and hand-trimmed into a pear shape. Trimmings of culatello and fiocchetto go into strolghino. After about ten days, salting and investiture follow: the meat is stuffed into the pig's bladder and tied with string that must form a large, irregular mesh after aging. Aging in the cellar takes the culatello from winter fog through summer heat, ready the following winter. Smaller pieces (at least 3 kg) age a minimum of 10 months; all pieces average 14 months.
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