The “King of cured meats”: the Culatello di Zibello

The “king of cured meats”: the Culatello di Zibello

The Culatello di Zibello is a speciality of the Parma province and is considered the king of cured meats.

To be exact, it comes from the area which includes the villages of Busseto, Sissa, Polesine Parmense, Soragna, Colorno, Roccabianca, San Secondo Parmense, Colorno and obviously Zibello.

It is obtained from the pork’s defatted and trimmed internal hind limbs, and then bagged in a natural envelope – which is usually the pork’s bladder.

The salting mixture includes: salt, whole pepper and/or pepper pieces and garlic.

There can also be dry white wine and nitrates of sodium and/or potassium, in accordance with the current strict food protection legislation.

The Culatello di Zibello Consortium was actually created in order to protect its typical features and quality.