Culatello is one of Italy’s noblest cured meats, due to its rarity, the long and delicate processing technique and the use of one of the most prized cuts of pork, a large muscle in the pig’s hind leg.

Despite Culatello’s fame, only a few thousand are still produced completely by hand during the winter months, aged without the use of refrigeration and made within the eight historic municipalities.
Wrapped in an unusual wide-meshed string net, the Culatello has a very distinctive shape after aging.

Supported by


Phone:+39 0524 96106


Zibello (PR)

The Presidium was started to promote the best examples of Culatello di Zibello, aged for more than 18 months and weighing over 4 kilos, and to defend their specific characteristics from the risks of industrialization and standardization. One of the main challenges is finding pigs raised naturally to a heavy weight, the only ones that can guarantee high-quality Culatello.


Production area
Polesine, Busseto, Zibello, Soragna, Roccabianca, San Secondo Parmense, Sissa and Colorno Municipalities, Parma Province

The best production period stands between November and January; aging, at least 18 months



Antica Corte pallavicina di Terre Verdi, Via Sbrisi 3, Polesine Zibello (PR), tel.+39 0524 96106,,

Brè del Gallo, Fontanelle di Roccabianca (PR), strada Quarta 19, tel. e fax +39 0521 870134, +39 335 8313549 / +39 338 9038571,,

Antica Ardenga, Diolo di Soragna (PR), Località Chiavica 61, tel. +39 0524 598289, fax 0524 599929,,

Al Vedel, Colorno (PR), via Vedole 68, tel. +39 0521 816169,,


Last modified: 10 Aug 2022
This page is managed directly by the exhibitor and Slow Food does not take responsibility for the content herein. Report page