Emilia

Colorno, Parma.

Culatello di Zibello is made during the winter months on the southern plain of the river Po, an area where the summers are hot and humid, the winters cold and foggy. To cure any cut of meat in such conditions is very difficult. Our Culatello is made by Podere Cadassa, the medieval home of the Bergonzi family. Their cellar is unusual because it was built expressly for curing meats with just one original north-facing window to let in the river fog and a small west facing one to enable the air to circulate inside. Using only salt as a preservative, the culatelli hang in the mouldy cellar until they are ready. This long, foggy ageing combined with thermophilic fermentation (that occurs at higher, summer temperatures) makes them completely matchless in both taste and texture. The offcuts from making the culatello are used to make their strolghino salami 

Strolghino. Minimum Weight 215g

£9.00
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Mariola. Minimum Weight 525g

£22.00
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Culatello di Zibello. Minimum weight 1.8kg

£162.00
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