Culatello di Zibello DOP

Culatello di Zibello DOPCulatello di Zibello DOP The King of Italian Cured Meats (89 lb) Culatello di Zibello DOP is one of Italys most treasured artisanal salumi, crafted exclusively in the province of Parma. Made from the finest portion of the pork hind leg (White, Italian Landrace, and Duroc breeds), this prized cut is hand salted, encased, tied, and slowly aged in the natural foggy climate of the lower Po Valley. Its unmistakable pear shaped form, delicate marbling, and

Culatello di Zibello DOP – The King of Italian Cured Meats (8–9 lb)

Culatello di Zibello DOP is one of Italy’s most treasured artisanal salumi, crafted exclusively in the province of Parma. Made from the finest portion of the pork hind leg (White, Italian Landrace, and Duroc breeds), this prized cut is hand-salted, encased, tied, and slowly aged in the natural foggy climate of the lower Po Valley.

Its unmistakable pear-shaped form, delicate marbling, and signature DOP seal make it a true symbol of Italian heritage and craftsmanship.

Flavor & Aroma

• Taste: Sweet, delicate, and refined

• Texture: Silky, tender, and melt-in-the-mouth

• Aroma: Intense, rich, and naturally fragrant

• Appearance: Deep red slices with elegant veins of white fat

Every slice reflects the unique climate of Zibello and the centuries-old curing methods that have earned this product both the DOP designation and Slow Food Presidia status.

Why Culatello di Zibello Is Unique

✔ Produced only in 8 certified towns: Zibello, Busseto, Polesine Parmense, Soragna, San Secondo, Colorno, Roccabianca, Sissa
✔ Naturally cured in traditional cellars with winter fog and summer heat
✔ Made with just pork, sea salt, air, and time, no preservatives
✔ Aged to perfection for unmatched sweetness and purity

Culatello is known as the Italian King of Cured Meats, celebrated since the Middle Ages and cherished by chefs, gourmets, artists, and poets.

How It’s Made

• Select pork legs trimmed to the heart of the muscle

• Hand-salted and massaged

• Wrapped and tied tightly with natural twine

• Aged for months in the unique microclimate of the Po Valley

• Inspected and branded with the official DOP crown seal

This slow, natural aging process creates its signature elegance and depth of flavor.

Serving Suggestions

Culatello should always be served thinly sliced at room temperature.

Perfect with:

• Warm bread, butter, or breadsticks

• Parmigiano Reggiano and fresh figs

• Lambrusco, Malvasia, or a dry sparkling wine

• Tagliolini with Parmigiano and culatello flakes

• Risotto with soft cheese and culatello

• Asparagus wrapped in culatello for an elegant appetizer

Nutritional Notes

• High-quality proteins with all essential amino acids

• Rich in monounsaturated fats

• Contains vitamins B1 and B3, plus iron, phosphorus, potassium

• Gluten-free and lactose-free

• Should be consumed in moderation due to natural sodium content

• Not recommended raw during pregnancy

Typical serving size: 50–100 g

Product Details

• Weight: Approx. 8–9 lb per piece

• Type: Cured pork leg muscle (premium cut)

• Aging: Traditionally aged in the lower Parma region

• Ingredients: Pork, sea salt

• Additives: None, all natural

• Region: Zibello, Parma (Italy)

• Certification: DOP (Protected Designation of Origin)

• Packaging: Vacuum-sealed