The product
Culatello di Zibello DOP Pelato
A typical Emilian PDO cured meat with ancient origins, already cleaned
Code:
78401
Country of origin:
Italy - Emilia Romagna
Weight:
4 kg approx
Minimum order:
1 piece
| Description | A typical Emilian cured meat, produced exclusively during the winter months, made from the inner part of the hind leg of selected pigs |
|---|---|
| Appearance | It has the characteristic pear shape and comes without a casing; when sliced, it has a uniform red color, with white fat interspersed among the different muscle bundles |
| Taste | Sweet and delicate, with hints of hazelnut and cellar aromas |
| Our selection | An artisanal Culatello, already peeled and perfectly cleaned, designed for those who are less experienced with the cleaning process of this precious cured meat |
| Suggestions | Ideal when thinly sliced and enjoyed on its own, but it can also be savored as an appetizer on a slice of rustic bread with a dollop of butter, or paired with a fresh cheese like squacquerone |
| Weight | 4 kg approx |
|---|---|
| Packaging | Vacuum-packed |
The producer
Crocedelizia - Soragna (PR) - Emilia Romagna
Why we chose them
The history of Crocedelizia is the story of family Carraglia that renews the handcraft tradition of the norcinis of Bassa Parmense area, preserving the
knowledge and the taste of local charchuterie.
Heirs of the ancient profession of "masalen" - people who used to raise pigs and transform the meat in the ancient farmhouses of Bassa Parmense
area -. Ernestino Carraglia founded his laboratory in Soragna, in the province of Parma, to produce and mature the most typical salumi of Parma area,
like Culatello and Spalla Cotta.
Ernestino works according his long family tradition and matures his products in a cellar made with terracotta red bricks under the laboratory.
When we visited him, Ernestino told us some of the differences among the small producers like him and the industrial producers. One of these
particularly impressed us: Ernestino need to buy the whole mezzena and use all the meat, as in the past, with no waste, whereas big producers buy
just the cuts they need e.g. for Culatello. A choice that goes also in the direction of sustainability. One more reason, for us, to support the handcraft
job of small artisans like Ernestino.
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