Culatello
Culatello di Zibello is the heritage, wealth, of that particular land lying along the great Po river and shrouded in fog, which is a determining factor, an irreplaceable climatic regime for the maturation and seasoning of the King of Cured Meats, whose art, handed down for generations , embodies the history of a land, the traditions of its people and the characteristics of the particular climate. From the cellars of the Lower Parma area to the national tables, the journey of Culatello has been, historically, anything but short. For many centuries, in fact , the name and prestige of Culatello have remained limited to the areas of origin; heritage of the people of the Bassa who alone knew how to appreciate its taste and preserve its secrets. Then the King of cured meats gained visibility and admirers even outside the Parma area, increasing requests and putting at risk the uniqueness of the production, which has always been in the hands of a few genuine experts. To protect the quality and typicality of Culatello, the Culatello di Zibello Consortium was created.
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