Historical Origin

Culatello di Zibello has ancient roots, dating back to the 15th century in the Po Valley. This ham is made exclusively from the muscular heart of the pig’s hind leg and undergoes a meticulous aging process that can last from 12 to 36 months. This patient waiting period contributes to developing its unique and complex flavor.

Production Process

The production of Culatello di Zibello is an art that requires great skill and dedication. After being carefully deboned, the pig’s muscular heart is massaged with sea salt and natural aromas. Subsequently, the ham is wrapped in a net of twine, giving it its characteristic shape. Culatello is then left to age in the humid cellars of the region, where the cool, damp air fosters its slow and balanced maturation.

Taste and Harmony

Culatello di Zibello offers a symphony of flavors and aromas. The meat is tender and succulent, with a sweet and slightly salty taste. Notes of walnut and butter blend delicately, creating a taste harmony that delights with every bite. Served in thin slices, Culatello melts in the mouth, providing an unforgettable gastronomic experience.

A Gastronomic Treasure

In addition to being a delight for the palate, Culatello di Zibello is also a symbol of tradition and local pride. Many families in the Emilian countryside still produce this exquisite ham following ancient family recipes, thus preserving a culinary practice that has withstood the test of time.

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