Culatello di Zibello ◆

culatello de Zibello

What it is

It can only be made between October and February, when the Bassa Parmense fills with cold river fog — the DOP writes the weather into its rules. The boned heart of the rump is sewn into a pig's bladder, tied in a wide irregular mesh, and aged from the winter fog through a summer of heat, ready the following winter.

In the kitchen

Before slicing, cut the strings and soak the piece several hours in dry white wine: the bladder peels away and the meat rehydrates. Slice by hand, thicker than prosciutto, and eat it with butter rather than bread alone.

Goes with

Butter Grape Fig Parmesan Black pepper Olive oil

Same species

Andouillette Boudin blanc Natural casings Caul fat Chorizo Ciauscolo

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