Culatello Di Zibello DOP ORO - 24 Months
A KING OF CURED MEATS! A KING OF SLOW FOOD! ONE OF THE MOST PRIZED CUTS OF PORK, MATURED 24 MONTHS IN ANCIENT CELLAR.
This delicately flavored meat is the most precious cured meats in the world. It is soft and sweet with a ruby red color that is transparent when sliced and has all the tenderness of a uniquely regal product. Culatello di Zibello is the wealth and heritage of that special area of land enveloped in fog that lies along the right bank of the great Po river.
Culatello di Zibello is considered a delicacy among cured pork meats and is taken from the upper part of the pig's hind leg. The salting mixture contains only salt, whole and cracked peppercorns, a little bit of garlic and dry white wine. Finally left to mature for 24 months. Result - soft and sweet ham with a ruby red colour. It melts in your mouth, creating a balance of sweet and slightly savory flavors. No other additives.
Culatello di Zibello is cleaned and packed into vacuum.
Pallavicina is one of the highest valued producers of artisanal meat products. The handmade salames are made for Michelin-starred restaurants, famous chefs and world's royalties. Only limited amount of cured meats and cheeses are produced for elites, including other and their own Michelin-starred restaurants. And it's not rare to have famous clients. Pallavicina's products are enjoyed also by Giorgio Armani, Prince Charles of Wales, Prince Albert of Monaco, Rene Redzepi (Noma), chef Alain Ducasse etc.
The history takes us back to the time when Pallavicina cured Culatello hams for Dukes of Milan where they were used in the banquets held in the Sforza Castle, or as precious gifts to carry the favour of the foremost nobles of Europe or the most fearsome warlords. The Cellars, where cured meats mature, were built already in 1320.
HOW TO USE?
Culatello di Zibello can be eaten simply with a slice of bread, as Pane di Altamura. Great as an appetizer, served in slices, accompanied by Parmigiano Reggiano White Modenese. It can be tasted with a cream of asparagus or with some quince mustard.
Culatello can be also eaten with a good glass of Malvasia, an intense, sparkling wine, particularly adapted to accompany long-seasoned cold cuts.
HOW TO PRESERVE?
The best way to conserve culatello, once it has been sliced, is to spread a little olive oil or butter onto the exposed part. The meat should then be wrapped in a towel, preferably made of linen, and moistened with dry white wine. The culatello should be kept in a fresh place, but definitely not the refrigerator, which would destroy the flavor.