Salumificio Squisito was founded in the Bassa Parmense area of Parma, where the unique air makes cured meats truly special. Diolo di Soragna, in the province of Parma, is in the territory of the Consorzio del Culatello di Zibello DOP, Squisito's flagship product that won the award for the best 24-month culatello PDO in Italy.
The territory of Culatello
A green and unspoiled landscape, alternated by a few farmhouses, old churches and ancient towers. This is certainly not the ideal habitat for farming, but it is the perfect one for producing culatello. A true art that begins with a careful selection of raw materials. Only salt, pepper and the scent given by the natural cellars are added to the meat to obtain a product that is soft and balanced in taste with more than 18 months of seasoning.
Craftsmanship
The production of typical cured meats such as Culatello, Culatta and various salamis strictly follows the Consortium's specifications, and the curing process takes place in humid and ventilated cellars, where the cured meats develop unmistakable flavors and aromas. The production of artisanal cured meats requires a great knowledge of tradition, from the best-known products such as culatta, which is as soft as a ham but has an enviable aroma, to the more special ones such as coppa della Bassa, derived from the pig's neck and aged 7 months.
