Culatello di Zibello DOP (PDO), the undisputed prince of all cold cuts, is made up of the central muscles of the thigh: fresh meat from heavy Italian pigs processed with care and trimmed to the typical shape of a pear. It is salted and peppered and left to rest for a fortnight in a cool cell, then bound by hand in the natural bladder. Culatello has an intense red colour with a fragrant smell of violets and wet grass, a rich flavour, and a firm, clean sweetness. The optimal ageing period for culatello ranges from 14 to 16 months, depending on the season. This is a special order item; please contact our offices for details.
