Culatello di Zibello DOP
Culatello di Zibello
The prized heart of the ham, salted, cased in a bladder and aged in the damp Po fogs of Zibello into a sweet, pear-shaped cured meat.
Designation
- Certification
- DOP · Slow Food Presidium
- Category
- Meat products (cooked, salted, smoked)
- Registered
- 1996 (Reg. CE n. 1263 del 01.07.96)
Where it is made
Parma
How it is made
Only a few thousand are still made entirely by hand through the winter and aged without refrigeration inside the historic comuni. The wide-meshed string net they are tied into gives the aged culatello its shape. The best window is November to January, and the Presidium protocol asks a minimum of 18 months.