polesine parmense, emilia romagna, italia
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.
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.
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