Culatello Di Zibello – 100g
Of all the Parma salamis, the award goes to the “Culatello di Zibello”, for its rarity and delicacy, whose secret, is said to lie in its production, lower Parma near the great Po River, where aging is favored by the autumn fog and steamy summers.
Its story dates back centuries, maybe to the 1300s. Some historic testimonies highlight the exquisiteness of the “culatello”. The Pallavicino’s, people of Lower Parma, each year send many specimens of the famous culatello of Zibello agli Sforza, as “a rare and exquisite thing”. Among its famous admirers are listed Giuseppe Verdi, originally from the typical culatello area and Gabriele D’Annunzio.
Animal : Pork
Eat by date: 4 days after the delivery
Portion of about 100g