This product is cut and weighed fresh when you order, exact price will be confirmed once it is weighed.

Half Culatello di Zibello P.O.D.

HK$1,450

Estimated Price per piece

Culatello is one of the most prestigious "Ham" of the Italian tradition, it originates in the Parma province and in particular from the Zibello area.

Parma is a region famous for the quality of its pigs and the fantastic array of charcuterie, made from almost every part of the locally reared animals.
Parma has the ideal climate for raising pigs and many generations of local producers have mastered the art of curing and preserving the meats.
The most expensive and highest quality cut is Culatello, which has fantastic flavours and a texture which almost melts in the mouth. It is made from the muscular rear legs of the pig, with the skin and bones removed, matured in the ars on the banks of the river Po and of the lower Parma.
Taking Prosciutto as reference which is made from the internal thigh, culatello is obtained from maturing only the rear muscle of the thigh, for at least 12 months.
Its weight varies from 3 to 5 kg; its form is characteristically pear-shaped. To obtain a culatello you have to "disassemble" a pig-thigh, giving up its use for an already valuable product such as "prosciutto"; this together with the craftsman workmanship, the lengthy maturing and its pleasurable taste explain the particularly high cost.

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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, Franciacorta.

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