Culatello di Zibello DOP
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.Culatello di Zibello Dop is one of the most prestigious cured meats of the Italian tradition, produced with the most noble part of the pig: the heart of the ham. The raw material used is the central part of the pork leg, deboned and defatted, placed in salt for about 5 days, then washed with wine, stuffed into the pig's bladder and tied completely by hand to form the characteristic pear shape. Culatello di Zibello Dop is made exclusively in the period from September to February, when the air is almost still, the fog is dense and the temperature is around zero degrees. Aging takes place in a natural cellar to ensure ideal humidity levels, with half-open windows that allow for the right air exchange. The Culatello di Zibello of Podere Cadassa is recognized by the Protection Consortium with the relative Dop seal, it is part of the "Ancient Producers" association and is a Slow Food presidium, thus guaranteeing further product selection and a higher quality production method.