Culatello di Zibello

Slow Food Presidium

Italy

Emilia Romagna

Cured meats and meat products

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Culatello di Zibello

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 eight 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

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The Presidium was started to promote the best examples of Culatello di Zibello, 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, Busseto, Zibello, Soragna, Roccabianca, San Secondo Parmense, Sissa and Colorno Municipalities, Parma Province

Presidium supported by
Emilia-Romagna Region
Producers

Al Vèdel
Via Vedole, 68
Colorno (Pr)
Tel. +39 0521 816169
info@poderecadassa.it
www.poderecadassa.it

Antica Ardenga
Via Diolo, 61
Soragna (Pr)
Tel. +39 339 4856800
info@anticaardenga.it
www.anticaardenga.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
 
The Presidium was started to promote the best examples of Culatello di Zibello, 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, Busseto, Zibello, Soragna, Roccabianca, San Secondo Parmense, Sissa and Colorno Municipalities, Parma Province

Presidium supported by
Emilia-Romagna Region
Producers

Al Vèdel
Via Vedole, 68
Colorno (Pr)
Tel. +39 0521 816169
info@poderecadassa.it
www.poderecadassa.it

Antica Ardenga
Via Diolo, 61
Soragna (Pr)
Tel. +39 339 4856800
info@anticaardenga.it
www.anticaardenga.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
 

Territory

StateItaly
RegionEmilia Romagna

Other info

CategoriesCured meats and meat products