Culatello di Zibello, The best of Bassa Parmense
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 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.