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Culatello di Zibello. Minimum weight 1.8kg

£162.00
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The 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
Made in Emilia. This 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
Minimum Weight 1.8kg
INGREDIENTS
Pork, salt, pepper