Culatello di Zibello PDO peeled by hand finished off

(vacuum packed), min. 18 months

348.00 / VAT included

Typical specialty from Emilia Romagna


Seasoning: min 18 months
Size: kg. 4,7 +/- 0,300
Weight: Sold whole or vacuum-packed divided in half clean and ready to cut
Storage: Whole in a cool place Cut and vacuum-packed at 2 to 4 ° C

Download product’s technical specifications

A very pleasant discovery

Produced using only the haunches of adult pigs from farms in Emilia Romagna and nearby Lombardy.
All processing is done by hand, according to methods that date back to Parma’s authentic deli meat tradition.
The rind and fat are removed from the haunches, which are deboned and trimmed by hand to obtain their characteristic pear shape.
The product is only processed between October and February, in eight villages along the course of the Po River through the lowlands of Parma, when the production zone defined by the specifications is enveloped in fog, a key factor in the maturation process of the hams in the cellars.

Chef’s Tips

The “King” of deli meats demands to be tasted in splendid solitude, allowing the infinite subtleties of its fragrance and flavour to be enjoyed to the full. A recommended wine pairing is a medium-bodied red or, better still, a classic method sparkling wine, which is also a good match for Culatello.

Additional information
Weight 4.3 kg

Discover The Range

We are located in the tastiest part of Italy: Langhirano, near Parma, Emilia, the beating heart of Italian gastronomic quality.

Langhirano is a revered site for any gourmet who’s fond of air cured ham. Only here, in the valley where the Parma Creek runs, the weather agents provide the unique conditions that allow the perfect seasoning process for Parma Ham and the other great cold cuts of Parma tradition.
We have worked here since 1956. 

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