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Culatello of Zibello

Zibello - PR

The culatello is made from the boned hind muscle of a pig's thigh, usually used to make prosciutto.
Lightly salted and spiced, it is tucked into a pig's bladder, webbed with string, dried for two to three months in a well-aired environment, and then transferred to a humid, dirt-floored cellar for 5-12 months of aging.
Here the Culatello loses about half of its weight in the aging process, controlled by the Consorzio del Culatello di Zibello.
To be ready for tasting, especially as a starter platter, this lean, rosy red, raw ham with a clean and delicate flavor, must be soaked in wine.

How to discover the Culatello of Zibello: visitors eager to discover this tasty product can follow the Road of Culatello, running through the villages along the river Po, renowned for the production of Culatello as well as many other typical gastronomic delicacies such as Spalla cotta (shoulder of ham) from San Secondo, the sweet wine Fortana and the Spongata cake of Busseto.

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