Culatello di Zibello
the brand

Of all the Parma salamis, the award goes to the "Culatello di Zibello PDO", for its rarity and delicacy, whose secret, is said to lie in its production, lower Parma near the great Po River, where aging is favored by the autumn fog and steamy summers.

Its story dates back centuries, maybe to the 1300s. Some historic testimonies highlight the exquisiteness of the “culatello”. The Pallavicino’s, people of Lower Parma, each year send many specimens of the famous culatello of Zibello agli Sforza, as “a rare and exquisite thing”. Among its famous admirers are listed Giuseppe Verdi, originally from the typical culatello area and Gabriele D’Annunzio.

History (in detail)

The Zibello Culatello is Denominazione di Origine Protetta (DOP) product of which the Regulations establish the production area in the towns of Polesine, Busseto, Zibello, Soragna, Roccabianca, San Secondo, Sissa and Colorno.

Regulations of Culatello di Zibello PDO (in detail)

How it is produced

The culatello is taken from the thigh of an adult swine and raised with a traditional method. From the thigh, free of bone, first has the part of the lowest quality meat removed, from which is taken the Fiocchetto. The remaining part, the best, the most tender and valued, is carefully trimmed and formed, covered in salt and energetically massaged in, and then is placed to rest. After rest it is introduced to pig bladder and artistically tied in the classic form of a “pear”.
The minimum aging of 10 months in a humid cantina, with the help of a climate typical of the zone of the river Po, will form the typical Culatello di Zibello, enriching it with unique and unmistakable tastes and aromas. At the end of the aging, it should weigh between 3 and 5 Kg.

How it si done (in detail)

The Association (in detail)

Parma Gourmet's Offers

whole, weighing 4,2 Kg........ 284 euro

Half, vacum packed,

149 euro

A wonder of supreme deliciousness

more offers...

How it is eaten
First of all, the cord and skin around it must be elimated; to make this operation easier, you can immerge the product in water for about 1 hour. Then clean it, rinsing it and brushing it under running water, next dry it with a tea towel and if necessary to leave it wrapped up for 2-4 days, ever in the tea towel but dampened with white wine. Then you can cut it with a much sharpened knife in order to slice it into very thin slices. It is very good served with bread from the area of its production with a little butter in winter, matched with a dry Malvasia or a Fortana.

Culatello di Zibello

How it is stored

To conserve the culatello, spread a trickle of olive oil and butter on the cut side and wrap it in a piece of linen, being careful to place it in a fresh place, but not the refrigerator.


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