Culatello di Zibello PDO
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Culatello di Zibello PDO
The culatello is taken from the thigh of an adult swine and raised with a traditional method. From the thigh, free of bone, first has the part of the lowest quality meat removed, from which is taken the Fiocchetto. The remaining part, the best, the most tender and valued, is carefully trimmed and formed, covered in salt and energetically massaged in, and then is placed to rest. After rest it is introduced to pig bladder and artistically tied in the classic form of a “pear”.
The minimum aging of 10 months in a humid cantina, with the help of a climate typical of the zone of the river Po, will form the typical Culatello di Zibello, enriching it with unique and unmistakable tastes and aromas.
