Culatello di Zibello DOP Gualerzi is a protected designation of origin salami, typical of the town of Zibello. It is made from the most muscular part of the pig's hind legs, without rind and completely deboned. After salting, it is stuffed into the bladder for protection. It has a characteristic pear shape with a minimum weight of 4 kg. The flavor is sweet, with a soft and velvety texture. The master butchers Gualerzi have been producing this salami for generations using the best Italian pigs. Culatello should be consumed pure to fully appreciate its unique flavor. It pairs excellently with bread, crostini, fried gnocco, or alongside cheeses such as cow's milk mozzarella. Recommended wines are Lambrusco or Malvasia from the Parma hills. After slicing, oil or butter is spread on the cut part and it is wrapped in a linen cloth, then stored in a cool place. Culatello can only be produced between October and February when the low plains experience winter cold and especially fog. The meat used is from the thigh of adult pigs raised traditionally in the province of Parma. The thigh is initially skinned, trimmed of fat, and then deboned. At this point, culatello is separated from the fiocchetto, another noble part of the pig's thigh, and hand-trimmed. This is followed by salting and finally stuffing the salami into the pig's bladder. After tying, it is aged in special cellars for a minimum of 12 months.
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Culatello di Zibello DOP Gualerzi is a protected designation of origin salami, typical of the town of Zibello. It is made from the most muscular part of the pig's hind legs, without rind and completely deboned. After salting, it is stuffed into the bladder for protection. It has a characteristic pear shape with a minimum weight of 4 kg. The flavor is sweet, with a soft and velvety texture. The master butchers Gualerzi have been producing this salami for generations using the best Italian pigs. Culatello should be consumed pure to fully appreciate its unique flavor. It pairs excellently with bread, crostini, fried gnocco, or alongside cheeses such as cow's milk mozzarella. Recommended wines are Lambrusco or Malvasia from the Parma hills. After slicing, oil or butter is spread on the cut part and it is wrapped in a linen cloth, then stored in a cool place. Culatello can only be produced between October and February when the low plains experience winter cold and especially fog. The meat used is from the thigh of adult pigs raised traditionally in the province of Parma. The thigh is initially skinned, trimmed of fat, and then deboned. At this point, culatello is separated from the fiocchetto, another noble part of the pig's thigh, and hand-trimmed. This is followed by salting and finally stuffing the salami into the pig's bladder. After tying, it is aged in special cellars for a minimum of 12 months.
