Culatello di Zibello DOP

Culatello di Zibello DOP

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4 Item(s)

  1. Half PDO Zibello Consortium Spigaroli Culatello ready to slice approx. 1.7 kg

    Half PDO Zibello Consortium Spigaroli Culatello. Savor the King of cold cuts selected and guaranteed by the Consortium of Culatello di Zibello. Try some genuine Culatello matured in the cellars of the lower Parma area.

    €203.00
  2. Whole PDO Zibello Consortium Spigaroli Culatello ready to slice approx. 3.6 kg

    Whole PDO Zibello Consortium Spigaroli Culatello. Savor the King of cold cuts selected and guaranteed by the Consortium of Culatello di Zibello. Try some genuine Culatello matured in the cellars of the lower Parma area.

    €430.00
  3. Whole and bound PDO Zibello Consortium Spigaroli Culatello approx. 4 kg

    (1)

    Whole and bound PDO Zibello Consortium Spigaroli Culatello. Savor the King of cold cuts selected and guaranteed by the Consortium of Culatello di Zibello. Try some genuine Culatello matured in the cellars of the lower Parma area.

    €420.00
  4. La Verticale di Culatello di Zibello DOP Spigaroli 150 g

    Tre differenti stagionature:

    da 18 a 21 mesi

    da 24 a 28 mesi

    da 36 a 40 mesi

    Ogni stagionatura è affettata singolarmente in vaschetta in atmosfera modificata. Ogni confezione contiene 50 gr di prodotto (150 gr totali)

    €30.80
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4 Item(s)

A masterpiece of Italian gastronomy- they don't call it the King of cold cuts for nothing. Culatello di Zibello is produced in the thick of the foggy winters and sultry summers of the lower Parma area. This is the only place in the world, along the banks of the Great River where the most noble cut o f pork transforms itself into Culatello.

It is produced by skilled pork-butchers, hand carved, encased and matured in the ancient cellars of the Emilia countryside. The upper part of the pork haunch is treated with love and respect. This is how it becomes PDO Culatello di Zibello.

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