Culatello is one of Italy’s noblest cured meats, due to its rarity, the long and delicate processing technique and the use of one of the most prized cuts of pork, a large muscle in the pig’s hind leg. Despite Culatello’s fame, only a few thousand are still produced completely by hand during the winter months, aged without the use of refrigeration and made within the historic municipalities. Wrapped in an unusual wide-meshed string net, the Culatello has a very distinctive shape after aging.
Season
The best time for production is from November to January; the Presidium protocol requires a minimum aging period of 18 months
Back to the archive > The Presidium was started to promote the best tradition of Culatello, aged for more than 18 months and weighing over 4 kilos, and to defend their specific characteristics from the risks of industrialization and standardization. One of the main challenges is finding pigs raised naturally to a heavy weight, the only ones that can guarantee high-quality Culatello.
Production area
Polesine Zibello, Busseto, Soragna, Roccabianca, San Secondo Parmense, Sissa Trecasali, Colorno (provincia di Parma).
Production area
Polesine Zibello, Busseto, Soragna, Roccabianca, San Secondo Parmense, Sissa Trecasali, Colorno (provincia di Parma).
Producers
Al Vèdel
Via Vedole, 68
Colorno (Pr)
Tel. +39 0521 816169
info@poderecadassa.it
www.poderecadassa.it
Brè del Gallo
Strada Quarta, 19
Fontanelle di Roccabianca (Pr)
Tel. +39 335 8313549
info@bredelgallo.it
www.bredelgallo.it
Terre Verdi
Via Sbrisi, 3
Polesine Zibello (Pr)
Tel. +39 331 6110930-0524 96106
info@acpallavicina.com
www.salumianticacortepallavicina.it
Al Vèdel
Via Vedole, 68
Colorno (Pr)
Tel. +39 0521 816169
info@poderecadassa.it
www.poderecadassa.it
Brè del Gallo
Strada Quarta, 19
Fontanelle di Roccabianca (Pr)
Tel. +39 335 8313549
info@bredelgallo.it
www.bredelgallo.it
Terre Verdi
Via Sbrisi, 3
Polesine Zibello (Pr)
Tel. +39 331 6110930-0524 96106
info@acpallavicina.com
www.salumianticacortepallavicina.it
Slow Food Presidium Coordinator
Antonio Montano
tel. +39 328 8419516
antoniom76@gmail.com
Slow Food Presidium Producers’ Coordinator
Massimo Spigaroli
info@acpallavicina.com
Antonio Montano
tel. +39 328 8419516
antoniom76@gmail.com
Slow Food Presidium Producers’ Coordinator
Massimo Spigaroli
info@acpallavicina.com
