Culatello of Zibello

Culatello from Zibello is a protected designation of origin for typical Italian charcuterie from Parma. It seems to have been created in 1735 from pork’s leg. The Culatello’s Consortium established that the preparation has to be made exclusively between october and february, when plains are foggy and cold. Then, it keeps on ageing in cellars for the rest of the year, until new winter when we can finally eat it.

The ageing process takes from 10 months for less that 7 pounds pieces to about 14 months for all the other pieces. Yearly, about 13.000 pieces are produced.