Additional information
| Name | Culatello di Zibello |
|---|---|
| Category | Cured Meat |
| Region of Origin | Emilia Romagna |
| Quality Mark | PDO |
| Stagionatura | 12 months |
| Producer | Spigaroli |
| Duration of Conservation | 1 month |
Culatello di Zibello Spigaroli
High delicatessen product of the Parma tradition, it contains all the knowledge of the Spigaroli family. Only 5000 are produced per year and only in the winter months.
After being massaged with Fortana wine and garlic, the meat is salted with salt and split pepper. Maturing takes place in the historic cellars of 1320 of the Antica Corte Pallavicina. With an intense and characteristic aroma, it has a sweet and delicate taste. We recommend tasting it alone or accompanied by semi-mature cheeses.
High delicatessen product of the Parma tradition, it contains all the knowledge of the Spigaroli family. Only 5000 are produced per year and only in the winter months.
After being massaged with Fortana wine and garlic, the meat is salted with salt and split pepper. Maturing takes place in the historic cellars of 1320 of the Antica Corte Pallavicina. With an intense and characteristic aroma, it has a sweet and delicate taste. We recommend tasting it alone or accompanied by semi-mature cheeses.
