Culatello Di Zibello Spellato Dop S.V. stag. min. 18 mesi

370,00 €

An exclusive recipe

Thighs of adult pigs from farms in Emilia Romagna and neighboring Lombardy. All the processing is done by hand, according to methods that date back to the authentic tradition of Parma's delicatessen. The thighs are decotenned, degreased, boned and trimmed by hand, until the characteristic pear shape is obtained. It is produced only between October and February, in 8 towns along the Po river in the Bassa Parmense, when the area prescribed by the specification is shrouded in fog, a fundamental factor for the aging of this salami in the cellars.

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Technical Information

Ageing	Minimum 18 months
Size	Kg. 4,7 +/- 0,300
Format	Sold whole or halved vacuum-packed clean and ready to cut
Storage	Cut and vacuum packed from 2 to 4 ° C

Download the technical guide Italian

Download the technical guide | English

Origin: Emilia Romagna

Reviews

4,8 / 5

Based on 117 reviews

I have received my order on schedule. My whole family was very happy, a really great product!

Great service, professionalism and kindness. High quality products, fast and thoughtful service.

In addition to being satisfied with the quality, I also want to thank you for yours kindness and availability of customer service. Thank you all!

The products are of high quality, very fresh and unique in flavor Excellent and unique customer service. Fast delivery, guaranteed. Optimal!

All great, from the people in charge of the orders to the products. I will definitely do other orders!

How to enjoy

The King of Salami needs to be tasted in splendid solitude, in order to better appreciate the infinite nuances of aroma and flavor. For the wine we recommend a medium-bodied red or better still the bubbles of a classic method sparkling wine, which are well suited to the excellence of Culatello.