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 umerous illustrious writers make frequent reference to Culatello di Zibello. The product is mentioned by the chronicler Bonaventura Angeli in his History of the City of Parma and by the historian Angelo Pezzana. Culatello di Zibello comes from the leg of an adult hog and belongs to the category of naturally- aged foods. After salting, the ham is aged for at least 11 months during which
time the climatic features of the zone of production play an essential part in determining the characteristics of the final product. The result is a distinctive pear-shaped ham entwined in reams of string that form a broadknit net. The meat is uniformly red and speckled with pieces of white fat between the muscle fibres. The scent is intense and distinctive, while the taste is sweet and delicate. The importance of the local geography for the quality of the product lies in the particularly moist climatic conditions typical to the territory along the River Po where Culatello di Zibello is traditionally produced. The hot summers and foggy autumns form an ideal combination for the production of Culatello di Zibello which is aged gradually to bring out fully its unmistakable scent and taste. Culatello di Zibello is made in Polesine, Busseto, Zibello, Soragna, Roccabianca, San Secondo, Sissa and Colorno, all towns in the region of Emilia Romagna.
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Region of
Production
DOP Map
Emilia-Romagna
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