Culatello di Zibello, The best of Bassa Parmense

 

The green countryside that surrounds Parma are renowned not only for the kindness of their landscapes, they are also famouse by being homeland of some of the most popular icons of Made in Italy, such as Parma ham, Parmigiano Reggiano or the renowned Culatello di Zibello.

We find traces of its existence in a document of 1735, where it is clearly mentioned as a product born out of the pig thigh, but there are some sources of the 1300, mentioned Pallavicino, lords of low Parma, would send every year several specimens of this delicious dish prepared by the powerful family of the Sforza, describing it as "a rare and exquisite thing", and is in fact still considered among the most valuable of salami of Italy manufacturing tradition. Culatello is obtained from the hind limbs of fresh pork, defatted and private rind, isolating the muscle mass that is located around the femur. The front part of the cut is intended to prepare the "bow", which compared to the culatello has a lower curing time, while the remaining part, more delicate and tender, is carefully trimmed and formed, sprinkled with salt and massaged vigorously so that it is embedded , and then left to rest. Following is introduced into the bladder of the pig and artistically linked so as to give the classic pear shape.

The maturing in the cellar then accompanies the Culatello from the perennial winter fog to the scorching hot summer, to get the next winter on tables of all Italy, having collected and enclosed in itself all the flavors and smells of the homeland. The typical climate and fog of Po Valley is indeed considered essential in the preparation of this sausage.

The period of maturing part instead of a minimum of 10 months for the lower pieces (at least 3 kg) up to an average of 14 months valid for the majority of annual production, which is around 50,000 pieces of Culatello PDO, with the weight between 3 and 5 kg. From this delicate workmanship it was born one of the most refined and tasty sausages of the entire Italian landscape, the most famous product of the Parma area, already in turn one of the richest areas in the culinary level of the whole peninsula. To best enjoy this delicacy, try it with some curls of butter and a piece of bread, accompanied by a dry Malvasia or Fortana: deliver all its unique and refined taste, the result of the exclusive process in the world.