| Description |
CULATELLO DI ZIBELLO DOP:Produced with the noblest
cut of pigâs meat, Culatello di Zibello DOP is one of the most prestigious
products of the Italian Charcuterie tradition. The selected cuts are cured with
salt for about 5 days, then they are washed with wine, stuffed into pig
bladders and carefully tied by hand into its typical pear shape. Culatello di
Zibello DOP is produced solely from September to February, when the
temperatures are around 0°C and the air is foggy. The aging process is carried
out in natural Cellars, characterized by specific levels of humidity to
guarantee the correct air exchange, a necessary element to obtain an optimal
result. The Culatello is then aged for 16 to 18 months.
Culatello di Zibello by âPodere Cadassaâ is approved by the DOP
Consortium, as well as the Antichi Produttori Association.
Furthermore, it is a Slow Food Presidium. These certifications
guarantee superior quality products that have been rigorously selected
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