Culatello di Zibello DOP (minimum maturation 20 months) ready-cut slice - about 1.5-1.7 Kg

Culatello di Zibello DOP, the King of Salumi, is produced, according to strict specifications (no more than 60,000 pieces obtain certification), in the period from October to February when the lands of the Bassa Parmense are shrouded in fog. The thighs of adult pigs are processed and trimmed by hand to give the culatello its classic pear shape: the trimmings will then be transformed into the typical Strolghino salami. After a minimum maturation of 10/14 months depending on the size, this fine, exquisite salami is ready to triumph as an appetizer, accompanied by curls of butter. Excellent paired with porcini mushrooms in oil.