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Culatello di Zibello DOP 4 Kg

Culatello di Zibello DOP 4 Kg

The Culatello di Zibello DOP Gualerzi is a protected designation of origin cured meat, typical of the town of Zibello. The Culatello di Zibello DOP Gualerzi is known as the king of cured meats. The typically humid climate has made it difficult since ancient times to age the whole pork leg, which is why the culatello is deboned and aged in smaller pieces. The Culatello is made from the most muscular part of the pig's hind legs. The Culatello di Zibello DOP is skinless and completely deboned; after salting, it is encased in a bladder to protect it. It has a characteristic pear shape with a minimum weight of 4 kg. Sweet flavor, soft and velvety texture. The Gualerzi master butchers have been producing this cured meat for generations with the best Italian pigs. Pairings: The culatello should be consumed purely to savor the uniqueness of this cured meat. Excellent with bread, croutons, fried dumplings, or accompanied by cheeses like cow's milk mozzarella. Recommended wine is Lambrusco or Malvasia from the Parma hills. Storage: After cutting, spread oil or butter on the cut part and wrap it in a linen cloth, then store in a cool place. Processing: The culatello can only be produced between October and February when the cold winter and especially the fog are present in the lowlands. The meat used is from the leg of an adult pig raised in the province of Parma using traditional methods. The leg is initially skinned, defatted, and then deboned. At this point, the culatello is separated from the fiocchetto, another noble part of the pork leg, and trimmed by hand. Salting follows, and finally the encasing, which is the stuffing of the cured meat into the pig's bladder. After tying, it is aged in special cellars for a minimum of 12 months. Aging: 22
£ 260.40

Description

The Culatello di Zibello DOP Gualerzi is a protected designation of origin cured meat, typical of the town of Zibello. The Culatello di Zibello DOP Gualerzi is known as the king of cured meats. The typically humid climate has made it difficult since ancient times to age the whole pork leg, which is why the culatello is deboned and aged in smaller pieces. The Culatello is made from the most muscular part of the pig's hind legs. The Culatello di Zibello DOP is skinless and completely deboned; after salting, it is encased in a bladder to protect it. It has a characteristic pear shape with a minimum weight of 4 kg. Sweet flavor, soft and velvety texture. The Gualerzi master butchers have been producing this cured meat for generations with the best Italian pigs. Pairings: The culatello should be consumed purely to savor the uniqueness of this cured meat. Excellent with bread, croutons, fried dumplings, or accompanied by cheeses like cow's milk mozzarella. Recommended wine is Lambrusco or Malvasia from the Parma hills. Storage: After cutting, spread oil or butter on the cut part and wrap it in a linen cloth, then store in a cool place. Processing: The culatello can only be produced between October and February when the cold winter and especially the fog are present in the lowlands. The meat used is from the leg of an adult pig raised in the province of Parma using traditional methods. The leg is initially skinned, defatted, and then deboned. At this point, the culatello is separated from the fiocchetto, another noble part of the pork leg, and trimmed by hand. Salting follows, and finally the encasing, which is the stuffing of the cured meat into the pig's bladder. After tying, it is aged in special cellars for a minimum of 12 months. Aging: 22