The Culatello was born in the flatland near the big Po river, where winter are cold and foggy, and the summer, hot and sunny.

This particular climate is essential in the aging process of the Culatello. This product takes part of the official list of typical Italian products with the certification PDO. The production area includes the countries of Busseto, Polesine, Zibello, Soragna, Roccabianca, San Secondo, Sissa and Colorno.

Due to a right alternation of wet and dry periods allows the slow maturation of the meats, during which they develop the unmistakable aromas and flavors that have made famous in the world the Culatello di Zibello

The Culatello is one of the Slow Food presidia and is considered worldwide the King of Salumi. It consists of the anatomical part of the beam rear crural muscles and inner thigh of the pig, properly trimmed at the surface until you get the classic “pear” shape.

In the salting mix are present: salt, pepper whole and/or pieces and garlic, can also be used dry white wine, sodium nitrate and/or potassium in strict compliance with the terms of the law

Culatello of Zibello