The king of cured meats · Bassa Parmense
Culatello di Zibello DOP
The most noble of Italian cured meats: the heart of the pork leg, cased in bladder and tied, aged for around 18 months in the mists of the Po (Bassa Parmense). Ruby-red flesh, lean, melt-in-the-mouth, with delicate and lingering aromas.
DOPAppellation
~18 monthsAgeing
Bassa ParmenseOrigin
CuredType
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ITasting notes
Profile
Intensity
MildIntense
Length
ShortLong
Saltiness
Lightly saltedSalty
Meltiness
FirmMelting
Tasting
Appearance
Uniform ruby red, with a fine vein of white fat.
Aroma
Delicate fruitiness, walnut, cellar notes.
On the palate
Melt-in-the-mouth, mild, subtle umami, long finish.
Aromas
FruityWalnutUmamiDamp cellarMild
Pairings
Bread & butterParmigiano ReggianoMalvasia / LambruscoFresh figs
IIIThe producer
DOP area of Bassa Parmense (Zibello and neighbouring municipalities): aged in damp cellars amid the mists of the Po under the supervision of the Consorzio Culatello di Zibello.
VSpecifications
- Origin
- Emilia-Romagna, Italy
- Format
- Whole piece ~3–4 kg / sliced
- Packaging
- Sold by weight
- Storage
- Chilled (4–8 °C)
- Reference
- CHA-006
Information
- Type
- Cured
- Meat origin
- Heart of pork leg
- Presentation
- Cased in bladder, tied
- Appellation
- DOP / AOP
The cured meat