Culatello di Zibello Dop

Historic references on the ancient origins of the Culatello di Zibello and its diffusion in the region of Emilia Romagna in the areas close to the River Po are very numerous. In this area, the combination of the hot summers and the autumn fogs are a key element to the slow process which allows the Culatello to develop its characteristic taste and smell. Among the famous people who have described the unique taste of this cold cut is the journalist Bonaventura Angeli in his “Historia della città di Parma” and the historian Angelo Pezzana. However the most celebrated estimator of the Culatello was without doubt the great Italian composer Giuseppe Verdi, known as the swan of Bussetto which is situated in the province of Parma and is one of the areas of production of this prized cold cuts.

Consumption

Before serving the Culatello it is necessary to get rid of the string which is wrapped around the meat and remove the bladder; to facilitate this last operation the product should be immersed in water for about an hour. Then it is cleaned under water and then dried by means of a cloth and where necessary, kept in a cloth humidified in white wine for a few days. The Culatello is then cut with a very sharp knife in order to obtain very thin slices. The Culatello is best accompanied by the typical bread of the region, with some butter, and by a glass of sparkling wine.

Conservation

The Culatello must be kept in a refrigerator, and wrapped in a cloth to protect it from getting in contact with other products.

Production

Firstly, the hind leg is degreased and skinned and by means of a cut the Culatello is extracted. Trimming follows: the femoral bone is extracted together with the excessive fat layers; the remaining part is covered with salt and left to rest for not more than 6 days. Salted meat is than packed inside pork bladder and tied up very tightly to avoid air entering and to confer the product its classical pear shape. It is then left to drip for a whole week, then it is dried for around a month or two. Since it does not dispose of a meaningful external layer of fat the Culatello needs a humid climate for its maturation. In fact, dehydration proceeds very slowly and without letting the external layers drying up too much. Since seasoning must not be less than 12 months, the entire reproductive cycle lasts in all for 14 months. The average weight of the Culatello is of 3-5 kg.

by NATURALMENTE ITALIANO