Culatello di Zibello DOP

Culatello di Zibello DOP

Culatello di Zibello DOP is a cured sausage typical of the province of Parma and produced from the leg of pork (of White, Landrace Italian and Duroc breeds). This raw sausage is seasoned after being tied in a large mesh net. Culatello has a pear shape and a weight that is around 3-5 kg.

The taste is sweet and delicate, the aroma is also very intense. Its slices can be recognized for uniform color and tending to red with bands of white fat. Originally culatello is from the municipality of Zibello, but it is now produced in some villages in the lower Parma area (Busseto, Polesine Parmense, Zibello, Soragna, Roccabianca, San Secondo, Sissa and Colorno) where the alternation of long hot and dry periods in summer, winters, cold and foggy contribute to a unique maturation and taste.Culatello di Zibello is recognized as a Protected Designation of Origin (DOP) and is also listed among the Slow Food in Presidia Emilia-Romagna.

Nutritional properties

As anticipated, culatello di Zibello is a product that belongs to the fundamental group of foods ( meat, fish and eggs, natural sources of high biological value proteins, mineral salts and specific vitamins ).

It has a significant energy supply, but, compared to the average of preserved meats, it is not excessive.

The calories are mainly provided by lipids, followed by great amounts of peptides; the carbohydrates are absent. Culatello di Zibello contains all the essential amino acids in quantities and proportions similar to human proteins. Fatty acids are predominantly unsaturated, with the great importance of monounsaturated fats, although the portion of the saturated is by no means negligible.

The fibers are absent, while the cholesterol is quite significant. Among the minerals, the concentrations of sodium, potassium, phosphorus, and iron stand out. With regard to vitamins, there are highly appreciated levels of water-soluble group B, with particularly thiamine ( Vit B1 ) and niacin ( Vit PP ). It does not contain allergens other than pig proteins and neither does nutritional factors potentially subject to food intolerance (eg histamine, gluten, and lactose ).

The culatello of Zibello is known to be a healthy diet. It is not particularly recommended, in large and frequent portions, as this may contribute to being overweight. This can also cause metabolic pathologies such as primary arterial hypertension sodium-sensitive and hypercholesterolemia. On the other hand, when used in moderation, along with bresaola and lean ham, culatello is the most suitable salami to satisfy these nutritional requirements. When left raw it is unsuitable for a pregnant woman's diet due to the risk of parasitosis. The average portion of culatello di Zibello is about 50-100 g (slightly less than 100 kcal ).

Culatello di Zibello DOP: recipes

It seems trivial, but it is one of the best ways to enjoy Culatello di Zibello DOP is when it is accompanied by slices of warm bread or breadsticks. If you want to give vent to the imagination and give life to some delicious recipes with this ingredient, you can use it to prepare excellent first courses, such as tagliolini with culatello and parmesan. Stir the pasta with cooking water, Parmesan and a sprinkle of pepper and finally add the coarsely chopped culatello.

Another great way to use this tasty sliced meat is in a risotto. This is done by combining it in a creamy mix of soft cheese or with pecorino romano. If, on the other hand, you are looking for a tasty and quick second course, you can try preparing asparagus with butter and culatello. 

Boil the asparagus in salted boiling water for 15 minutes, then sauté in a non-stick pan with a knob of butter. Add a sprinkle of grated cheese, and when the asparagus is ready, wrap the two at a time in a slice of Culatello di Zibello.

This is a delicious and easy to prepare dish!

Culatello di Zibello DOP (8 to 9 lb per piece)

Culatellodi Zibello is a DOP (Protected Denomination of Origin product), made of the finest,
most valuable pork meat. Known as the Italian King of Cured Meats, it is produced following an ancient tradition
protected by attentive regulations, ensuring its inimitable taste and reputation.

HOW IT’S MADE:
Posterior legs of pork, rich in meat and low in fat concentration. Completely natural. Free of preservatives, additives and gluten. Made only with pork, sea salt, air, and time.

Legend has it that Culatello di Zibello was first tasted in the Italian Middle Ages, at the Rossi court,
given as a nuptial gift during a banquet for the royals’ wedding in 1332. Due to its rare preparation as a result of the unique landscape conditions of its land of origin, the Po Valley, most memorable first citations of Culatello date back to the 19 th century, whereby it was popularly mentioned as a favorite amongst poets, artists and sculptors.