It is the masterpiece of Italian gastronomy. It is not for nothing that they call it the king of cured meats. Culatello di Zibello PDO is born between the winter fogs and the sultry summers of the Bassa Parmense. Only in this corner of land bathed by the Great Po River, the most noble part of the pig becomes Culatello.
The production of Culatello takes place exclusively according to tradition: processed by skilled pork butchers, trimmed by hand, stuffed and aged in the ancient cellars of the Emilian countryside, the upper part of the pig's thigh is treated with love and respect.
It is precisely the quality of the raw material, the artisanal processing and the long natural seasoning that over time keep Culatello one of those products made “as they once were”, rich in that history and passion that make Parma products so good and genuine.