One of many salamis typical towards the Province of Parma, the first is esteemed over the others. It’s the Culatello di Zibello. Its name could take advantage mischievous smile. Really, since it’s name suggests, Culatello originates from the good thing from the pork leg, that inner, backside. It requires not only good, 100% Italian pork to really make it.
The development and aging must occur within the production area shown by the needs. It’s a small slice of land touched through the Po River, within the westernmost area of the Province of Parma, where winters are cold and foggy and summers lengthy and muggy. Fundamental essentials very elements – the fog and also the sultriness – which create individuals ideal climate conditions for aging the Culatello perfectly.
Following the trimming that is entrusted towards the pork butchers, the pork leg is peppered and salted and small bits of garlic clove are added, then it’s packed within the natural casing from the animal, after which tied having a thin string. At this time, the Culatello is hung within the ancient cellars from the Bassa Parmense (southern Parma area). The minimum aging duration of the Culatello di Zibello DOP is 10 several weeks, despite the fact that most salamis are aged more than that. The maturing may be the crucial phase of the product: if it’s way too short, the pork will have a problem drying and won’t undertake individuals aromas which flavour characteristic that the Culatello is famous and appreciated.
Very few years back, Culatello di Zibello was rather unknown past the confines from the Province of Parma. Almost nowhere found among deli counters and supermarket, it had been a salami of the selected couple of. However in time that it has gradually but surely affirmed the admirers from the Culatello, which today are available almost anywhere, already sliced and packaged, peeled and vacuum packed or whole.
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