Il Culatello di Zibello D.O.P.

denomination of protected origin

This delicately flavoured ham, whose name “Culatello” should not be spoken out loud as it means “little rump” in Italian, is soft and sweet with a ruby red colour that is transparent when sliced and has all the tenderness of a uniquely regal product. “Culatello di Zibello” is the wealth and heritage of that special area of land enveloped in fog that lies along the right bank of the great Po river. “Culatello di Zibello”

is considered a delicacy among cured pork meats and is taken from the upper part of the pig’s hind leg. The salting mixture contains only salt, whole and cracked peppercorns, a little bit of garlic and dry white wine. The fresh ham must be tied tightly with string to ensure that no air bubbles get trapped inside. As the curing process takes place, the strings become looser and looser as the meat shrinks. At the end of the minimum curing period the “Culatello di Zibello” must weigh between 3 and 5 kg.