Check stock after changing quantityCulatello di Zibello DOP｜ Other Products
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| 171.00 USD |
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Product description
Culatello di Zibello DOP – The King of Italian Cured Meats (8–9 lb)
Culatello di Zibello DOP is one of Italy’s most treasured artisanal salumi, crafted exclusively in the province of Parma. Made from the finest portion of the pork hind leg (White, Italian Landrace, and Duroc breeds), this prized cut is hand-salted, encased, tied, and slowly aged in the natural foggy climate of the lower Po Valley.
Its unmistakable pear-shaped form, delicate marbling, and signature DOP seal make it a true symbol of Italian heritage and craftsmanship.
Flavor & Aroma
Taste: Sweet, delicate, and refined
Texture: Silky, tender, and melt-in-the-mouth
Aroma: Intense, rich, and naturally fragrant
Appearance: Deep red slices with elegant veins of white fat
Every slice reflects the unique climate of Zibello and the centuries-old curing methods that have earned this product both the DOP designation and Slow Food Presidia status.
Why Culatello di Zibello Is Unique
✔ Produced only in 8 certified towns: Zibello, Busseto, Polesine Parmense, Soragna, San Secondo, Colorno, Roccabianca, Sissa✔ Naturally cured in traditional cellars with winter fog and summer heat✔ Made with just pork, sea salt, air, and time, no preservatives✔ Aged to perfection for unmatched sweetness and purity
Culatello is known as the Italian King of Cured Meats, celebrated since the Middle Ages and cherished by chefs, gourmets, artists, and poets.
How It’s Made
Select pork legs trimmed to the heart of the muscle
Hand-salted and massaged
Wrapped and tied tightly with natural twine
Aged for months in the unique microclimate of the Po Valley
Inspected and branded with the official DOP crown seal
This slow, natural aging process creates its signature elegance and depth of flavor.
Serving Suggestions
Culatello should always be served thinly sliced at room temperature.
Perfect with:
Warm bread, butter, or breadsticks
Parmigiano Reggiano and fresh figs
Lambrusco, Malvasia, or a dry sparkling wine
Tagliolini with Parmigiano and culatello flakes
Risotto with soft cheese and culatello
Asparagus wrapped in culatello for an elegant appetizer
Nutritional Notes
High-quality proteins with all essential amino acids
Rich in monounsaturated fats
Contains vitamins B1 and B3, plus iron, phosphorus, potassium
Gluten-free and lactose-free
Should be consumed in moderation due to natural sodium content
Not recommended raw during pregnancy
Typical serving size: 50–100 g
Product Details
Weight: Approx. 8–9 lb per piece
Type: Cured pork leg muscle (premium cut)
Aging: Traditionally aged in the lower Parma region
Ingredients: Pork, sea salt
Additives: None, all natural
Region: Zibello, Parma (Italy)
Certification: DOP (Protected Designation of Origin)
Packaging: Vacuum-sealed
Brand:My StoreSKU:ALMA1644Tags:Italy Import Prosciutto Salami, MeatsSize:8lb (3.6kg)
Culatello di Zibello DOP is one of Italy’s most treasured artisanal salumi, crafted exclusively in the province of Parma. Made from the finest portion of the pork hind leg (White, Italian Landrace, and Duroc breeds), this prized cut is hand-salted, encased, tied, and slowly aged in the natural foggy climate of the lower Po Valley.
Its unmistakable pear-shaped form, delicate marbling, and signature DOP seal make it a true symbol of Italian heritage and craftsmanship.
Flavor & Aroma
Taste: Sweet, delicate, and refined
Texture: Silky, tender, and melt-in-the-mouth
Aroma: Intense, rich, and naturally fragrant
Appearance: Deep red slices with elegant veins of white fat
Every slice reflects the unique climate of Zibello and the centuries-old curing methods that have earned this product both the DOP designation and Slow Food Presidia status.
Why Culatello di Zibello Is Unique
✔ Produced only in 8 certified towns: Zibello, Busseto, Polesine Parmense, Soragna, San Secondo, Colorno, Roccabianca, Sissa✔ Naturally cured in traditional cellars with winter fog and summer heat✔ Made with just pork, sea salt, air, and time, no preservatives✔ Aged to perfection for unmatched sweetness and purity
Culatello is known as the Italian King of Cured Meats, celebrated since the Middle Ages and cherished by chefs, gourmets, artists, and poets.
How It’s Made
Select pork legs trimmed to the heart of the muscle
Hand-salted and massaged
Wrapped and tied tightly with natural twine
Aged for months in the unique microclimate of the Po Valley
Inspected and branded with the official DOP crown seal
This slow, natural aging process creates its signature elegance and depth of flavor.
Serving Suggestions
Culatello should always be served thinly sliced at room temperature.
Perfect with:
Warm bread, butter, or breadsticks
Parmigiano Reggiano and fresh figs
Lambrusco, Malvasia, or a dry sparkling wine
Tagliolini with Parmigiano and culatello flakes
Risotto with soft cheese and culatello
Asparagus wrapped in culatello for an elegant appetizer
Nutritional Notes
High-quality proteins with all essential amino acids
Rich in monounsaturated fats
Contains vitamins B1 and B3, plus iron, phosphorus, potassium
Gluten-free and lactose-free
Should be consumed in moderation due to natural sodium content
Not recommended raw during pregnancy
Typical serving size: 50–100 g
Product Details
Weight: Approx. 8–9 lb per piece
Type: Cured pork leg muscle (premium cut)
Aging: Traditionally aged in the lower Parma region
Ingredients: Pork, sea salt
Additives: None, all natural
Region: Zibello, Parma (Italy)
Certification: DOP (Protected Designation of Origin)
Packaging: Vacuum-sealed
Brand:My StoreSKU:ALMA1644Tags:Italy Import Prosciutto Salami, MeatsSize:8lb (3.6kg)
