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

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.