Culatello di Zibello POD sliced
Estimated Price per piece
Linked to the countryside tradition of the Parma lands, Culatello has been one of the noblest products of Italian charcuterie since the 1300s. It is made from the most valuable part of the pork leg, which is skinned, deboned and hand trimmed to give it its traditional pear shape. The raw material comes exclusively from pigs bred in Italy and is flavoured using kitchen salt and cracked peppercorns. Culatello is enveloped in natural casings, tied by hand and matured for 11/12 months. When cutting, the product has a uniform red colour, it is lean and tender; its aroma is intense and characteristic. Its taste is typical, mild and delicate. Before consumption, it is advisable to wrap it in a tea-towel, plunge it in a container with white wine for 1-2 days to enhance Culatello's aroma and tenderness.
Culatello should be eaten alone or served with white bread and a couple curls of butter. Due to its sweetness, it is best served at the beginning of a meal when your palate is fresh and clean of other flavors and aromas.
Visually, the slice should be uniformly pink or red with white veins of fat, known as marbling. When you put a slice of culatello in your mouth, it should melt in your mouth, creating a balance of sweet and slightly savory flavors.
How to store it: Once you have begun to slice a culatello, it should be consumed within a reasonable amount of time and stored in the refrigerator, possibly wrapped in its casing with a slice of butter or protected by a piece of waxed paper. Otherwise, it can be vacuumed packed and kept in the refrigerator for a couple of months. Wine pairing: Culatello pairs well with dry, sparkling white and red wines that are not too aromatic, like Prosecco, Malvasia di Parma, Lambrusco and Fortana.
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