The Bergonzi Family, Emilia. Culatello, Strolghino and Mariola

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. The moulds that grow in the unique microbiomes of these cellars are plentiful and through their microscopic root systems they create the particular musky sweetness of the meat through enzymes and airborne yeasts. 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 as no artificial temperature control is allowed) makes them completely matchless in both taste and texture. The offcuts from making the culatello are used to make their strolghino and mariola salami which are also only made in this very small, lowland area, the Bassa Parmense.


Mariola. Minimum Weight 320g

£10.00
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Store in the fridge and eat within 2 weeks of opening\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/thehamandcheeseco.com\/collections\/emilia\" title=\"mariola info\"\u003eRead About The Producer\u003c\/a\u003e\u003c\/div\u003e","published_at":"2019-12-09T15:22:24+00:00","created_at":"2019-12-09T15:42:59+00:00","vendor":"The Ham and Cheese Company","type":"","tags":[],"price":1000,"price_min":1000,"price_max":1000,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":31571281412177,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":false,"featured_image":null,"available":true,"name":"Mariola. 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It is made with meat from the ham, the shoulder and the coppa that is mixed with salt, pepper, a touch of garlic and white wine. It is aged for a minimum of 5 months and was traditionally the centrepiece of Christmas festivities in peasant families on the Bassa.\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003eMade in Emilia. This salami will arrive vacuum packed. Store in the fridge and eat within 2 weeks of opening\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/thehamandcheeseco.com\/collections\/emilia\" title=\"mariola info\"\u003eRead About The Producer\u003c\/a\u003e\u003c\/div\u003e"}

Strolghino. Minimum Weight 190g

£9.00
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Its renown comes from the quality of these offcuts as it has very little seasoning (salt, pepper and a touch of honey to kickstart the fermentation) and is only aged for a month. It is soft and has a delicate, fresh flavour.\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003eMade in Emilia. This salami will arrive wrapped in paper. Store in the fridge and eat within 2 weeks. \u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/thehamandcheeseco.com\/collections\/emilia\" title=\"strolghino info\"\u003eRead About The Producer\u003c\/a\u003e\u003c\/div\u003e"}

Culatello di Zibello. Minimum weight 1.8kg

£162.00
{"id":1780197032009,"title":"Culatello di Zibello. Minimum weight 1.8kg","handle":"culatello-di-zibello","description":"\u003cdiv style=\"text-align: center;\"\u003eThe highly prized 'heart' of the ham that is stitched into a pig's bladder and aged for 24 months. It is an ancient cut and comes from the Bassa Parmense: the small stretch of river plain that runs between Parma and the Po. Famed for fog in winter, searing humidity in summer and, thus, lots of interesting moulds. This long, foggy ageing combined with thermophilic fermentation (that occurs at higher, summer temperatures) results in flavours are like nothing else we sell; rich and fudgey and deeply musky. The only way to eat Culatello di Zibello is on its own with some good bread and suitably fabulous wine\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003eMade in Emilia. \u003cspan\u003eThis salume will arrive vacuum packed but, once open, should be eaten within 3 -4 weeks. Store in the fridge unless you have a suitable cellar at 11-14C and 75-80% humidity\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003eMinimum Weight 1.8kg\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/thehamandcheeseco.com\/collections\/emilia\" title=\"culatello info\"\u003eRead About the Producer\u003c\/a\u003e\u003c\/div\u003e","published_at":"2018-11-01T11:41:53+00:00","created_at":"2018-11-01T11:48:59+00:00","vendor":"The Ham \u0026 Cheese Company","type":"","tags":[],"price":16200,"price_min":16200,"price_max":16200,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":16178784829513,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":false,"featured_image":null,"available":true,"name":"Culatello di Zibello. 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It is an ancient cut and comes from the Bassa Parmense: the small stretch of river plain that runs between Parma and the Po. Famed for fog in winter, searing humidity in summer and, thus, lots of interesting moulds. This long, foggy ageing combined with thermophilic fermentation (that occurs at higher, summer temperatures) results in flavours are like nothing else we sell; rich and fudgey and deeply musky. The only way to eat Culatello di Zibello is on its own with some good bread and suitably fabulous wine\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003eMade in Emilia. \u003cspan\u003eThis salume will arrive vacuum packed but, once open, should be eaten within 3 -4 weeks. Store in the fridge unless you have a suitable cellar at 11-14C and 75-80% humidity\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003eMinimum Weight 1.8kg\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/thehamandcheeseco.com\/collections\/emilia\" title=\"culatello info\"\u003eRead About the Producer\u003c\/a\u003e\u003c\/div\u003e"}

Sliced Culatello DI Zibello. Click and Collect only

£16.50
{"id":4570172194897,"title":"Sliced Culatello DI Zibello. Click and Collect only","handle":"sliced-culatello-di-zibello-100g-click-and-collect-only","description":"\u003cdiv style=\"text-align: center;\"\u003eThe highly prized 'heart' of the ham that is stitched into a pig's bladder and aged for 24 months. It is an ancient cut and comes from the Bassa Parmense: the small stretch of river plain that runs between Parma and the Po. Famed for fog in winter, searing humidity in summer and, thus, lots of interesting moulds. This long, foggy ageing combined with thermophilic fermentation (that occurs at higher, summer temperatures) results in flavours are like nothing else we sell; rich and fudgey and deeply musky. The only way to eat Culatello di Zibello is on its own with some good bread and suitably fabulous wine\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003eMade in Emilia\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cspan\u003eSliced culatello should be kept in the fridge and eaten within 5 days\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/thehamandcheeseco.com\/collections\/emilia\" title=\"culatello info\"\u003eRead About the Producer\u003c\/a\u003e\u003c\/div\u003e","published_at":"2020-04-23T11:36:38+01:00","created_at":"2020-04-23T11:39:27+01:00","vendor":"The Ham and Cheese Company","type":"","tags":[],"price":1650,"price_min":1650,"price_max":6600,"available":true,"price_varies":true,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":32159344722001,"title":"100g","option1":"100g","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":false,"featured_image":null,"available":true,"name":"Sliced Culatello DI Zibello. 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It is an ancient cut and comes from the Bassa Parmense: the small stretch of river plain that runs between Parma and the Po. Famed for fog in winter, searing humidity in summer and, thus, lots of interesting moulds. This long, foggy ageing combined with thermophilic fermentation (that occurs at higher, summer temperatures) results in flavours are like nothing else we sell; rich and fudgey and deeply musky. The only way to eat Culatello di Zibello is on its own with some good bread and suitably fabulous wine\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003eMade in Emilia\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cspan\u003eSliced culatello should be kept in the fridge and eaten within 5 days\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/thehamandcheeseco.com\/collections\/emilia\" title=\"culatello info\"\u003eRead About the Producer\u003c\/a\u003e\u003c\/div\u003e"}

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