Culatello is a traditional Italian cured meat that originates from the Emilia-Romagna region. It is specifically produced in the towns of Zibello, Busseto, and Polesine Parmense. This delicacy can be found in various stores and shops in these towns, such as Salumificio Rossi in Zibello, Salumificio Conti in Busseto, and Salumificio La Perla in Polesine Parmense.
Culatello is made from the muscular part of the pig’s hind leg, which is carefully trimmed and seasoned with a mixture of salt, pepper, and sometimes garlic. The meat is then stuffed into a pig’s bladder and left to age for a minimum of 12 months. This curing process gives Culatello its unique flavor and texture.
One popular way to enjoy Culatello is by serving it thinly sliced on a plate with some fresh bread and a glass of local wine. Another delicious recipe is Culatello wrapped around melon slices, creating a perfect balance of sweet and savory flavors.
Culatello has received the prestigious PAT (Traditional Agri-Food Product) recognition, which guarantees its traditional production methods and quality. Some specifications of Culatello include being made exclusively from Italian pigs, using only sea salt for seasoning, and being aged in the foggy cellars of the Po River valley.
Sources:
– “Culatello di Zibello DOP” – www.culatellobusseto.it
– “Culatello di Zibello” – www.salumificiorossi.it
– “Culatello di Zibello” – www.salumificioconti.it
– “Culatello di Zibello” – www.salumificiolaperla.it