Produced in Zibello in the lower Parma area, Culatello di Zibello DOP is obtained by processing the finest part of the leg of pigs from the regions of Emilia-Romagna and Lombardy. Aging in a unique climate, characterized by intense autumn mists formed by the great river Po, and the experience of master butchers, handed down for generations, make the "King of Salami" one of the greatest masterpieces of Italian taste craftsmanship. All processing stages are carried out by hand and in compliance with the regulations of the Consortium for the Protection of Culatello di Zibello. The intense aromas of this salami developed during a long seasoning can be tasted with bread and butter curls. The combination with sparkling wines typical of the lower Parma area is also recommended.
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