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.
The best time for production is from November to January; the Presidium protocol requires a minimum aging period of 18 months
Polesine Zibello, Busseto, Soragna, Roccabianca, San Secondo Parmense, Sissa Trecasali, Colorno (provincia di Parma).
Via Vedole, 68
Tel. +39 0521 816169
Brè del Gallo
Strada Quarta, 19
Fontanelle di Roccabianca (Pr)
Tel. +39 335 8313549
Via Sbrisi, 3
Polesine Zibello (Pr)
Tel. +39 331 6110930-0524 96106
tel. +39 328 8419516
Slow Food Presidium Producers’ Coordinator