The Culatello di Zibello is the masterpiece of the italian salumeria. It is made out of the purest heart of ham and its processing, which requires unique expertise and maestry, follows the traditions born close to the banks of the Po river and passed on through the generations. The peculiarities of the “big river”, its foggy and humid weather, give the culatello its unparalleled flavour. The production process is totally handmade and starts with the boning and trimming stages. The salting process is handmade too, like a sort of massage. After weeks in a cold cellar at 4°C the hand-binding is the last production phase. After the drying step the Culatello starts to mature in natural cellars, without any air conditioning, and develops that peculiar flavour that makes the Culatello a masterpiece amongst the italian salumi: uniform and deep red, lean and soft meat surrounded by a white, thin fat layer. Its fragrance is intense and peculiar. Its taste is typical, sweet and mellow with aromatic shades.
The Culatello time to market is around 12 months after the approval of the certification authority that guarantees its DOC quality and the required supply chain standards. The Culatello must be stored in cool and gently aired rooms at a temperature lower than 20°C. Before slicing Culatello it is recommended to soak it an a water and wine mixture for at least 24 hours so that it becomes softer and it can be easily skinned. Once it has been sliced envelop it in a dishcloth and store in the fridge.
