Culatello of Zibello PDO
Culatello di Zibello PDO whole with rope, not peeled
A typical product of the Bassa Parmense, culatello is made with the largest muscular part of the hind leg of pigs, deboned and without skin. It is hand-salted and dressed externally with a protection (bladder) to better preserve and protect it. After being placed in a natural skin it is hand-tied.
The whole product should be hung in a damp, poorly ventilated place. It should be peeled and washed before consumption.
Once cut, the product should be stored in the refrigerator.
It does not contain added gluten, dairy products, allergens or chemical flavourings.
Needle to pierce the cured meat
Pack of suet
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