Italiano (IT) 
Deutsch (DE) 
Français (FR) 
Español (ES) 
Polish (PL) 
Culatello di Zibello is a sausage, vaguely similar to prosciutto, but very different in its processing. It is considered a heritage of Emilia Romagna, particularly of the Province of Parma, although it is famous throughout Italy and abroad. The climatic regime of the region is considered 'irreplaceable for the maturation and seasoning of culatello'. The cured meat has the Protected Designation of Origin - PDO - mark and there is a consortium to protect the quality of Culatello.
2022-05-13 14:37:00
Culatello di Zibello DOP 4 Kg
Culatello di Zibello DOP produced by Gualerzi is a typical salami produced in the province of Parma, part of the boneless thigh is used, full and fragrant taste with unique flavor, culatello is a salami that has a long seasoning and thanks to this the culatello matures until it becomes the king of salami.
More details
Size
4 kg ca
Shipping -50%
Shipping costs 50% discount for orders from 139€
Quality guaranteed
All products are the result of a careful selection process
Fresh products
The products are packaged in the way that their freshness is preserved
Culatello di Zibello DOP 4 Kg
Culatello di Zibello DOP 4 Kg from Gualerzi, Buy Online delivery in 48/72h.
The Culatello di Zibello DOP Gualerzi is a salami with a protected designation of origin, typical of the municipality of Zibello. The Culatello of Parma is defined the king of meats, the typical humid climate has made since ancient difficult curing of the whole of the pig thigh is for this reason that the culatello is boned and ripened into smaller sizes. Culatello is composed of the most muscular part of the posterior limbs of the pig. The Culatello DOP is devoid of rind and completely boned, after salting is stuffed into the bladder to protect it. It presents characteristic pear shape with a minimum weight of 4 kg.
| meat | Suino |
|---|---|
| Size | 4 kg ca |
| Location | Prodotto in Italia |
| How it's made | The Zibello DOP culatello can only be produced between the months of October and February, when the cold winter and above all the fog is present in the low plain. The meat used is that of the adult pig pig, derived from pigs bred in the province of Parma with a traditional method. The thigh is initially decatenated, degreased and subsequently boned. At this point the culatello is separated from the bow, another noble part of the pork thigh and hand-woven. It follows salting and finally the investment that is the sausage of the salami in the bladder of the pig. After the baking season, seasoning is carried out in special wineries for at least 12 months. |
| Storage | After cutting it, it spreads oil or butter on the cut side and wraps it in a linen cloth, then keeps it in a cool place. |
| Aging | long-ripened |
| Salami type | Salami |
| Type of meat | Pork |
| Average expiry date | 6 months |
Combinations
Culatello is to be consumed in purity to savor the uniqueness of this salami. Great with bread, croutons, fried dumplings or accompanied with cheeses such as cow's milk mozzarella. Recommended wine is Lambrusco or Malvasia of the Partechian hills
Discover curiosities about our products
Read the Related Articles
Technical Identity
Average expiry date
6 months
Salami type
Salami
Type of meat
Pork
Recensioni
Write Your Own Review
This website is protected by reCAPTCHA and the Privacy Policy & Terms and Conditions of Google