PDO Culatello Zibello
Culatello is commonly identified as a cured meat stuffed into a natural casing, which is usually the pig's bladder. Culatello di Zibello is true art made only using pork meat, salt, pepper and the aromas of natural cellars. The production area is in the Bassa Parmense region of Parma, where the winter air is weighed down by fog while during the summer period it is the sultriness that takes center stage. An unique area for the production of cured meats.
What makes the Culatello di Zibello special?
Culatello di Zibello is the heritage of that particular land lying along the great Po River and shrouded in fog, which is a determining factor for the curing of the meat.
Included in the curing mixture are: salt, whole and/or chopped pepper and garlic; dry white wine.
Culatello di Zibello DOP
Culatello di Zibello DOP 4 kg
A small workshop in Diolo di Soragna where everything the pig has to offer is produced. The artisanal production process strictly follows the Consortium's specifications and the aging process takes place in humid and ventilated cellars, typical of the Parma lowlands, where it develops unmistakable flavors and aromas.
Ingredients: pork, salt, pepper
Storage: store between 0° and 4°C
Average nutritional values per 100g: energy 1100kJ/ 263 kcal, fat 18.4g, of which saturated fatty acids 10.1g, carbohydrates 0.1g, of which sugars 0g, protein 24.2g, salt 10.75g.
Business name and address: Salumificio Squisito s.r.l. via Azzali 67 Diolo di Soragna (Parma)
Ce stamp: EN G5E4M CE
Ingredients that contain allergens are highlighted in BOLD