Description
Culatello di Zibello DOP is known as the king of cured meats. The typically humid climate of the areas near the Po River has made it difficult since ancient times to age the whole pork thigh, which is why culatello is made from the deboned heavy pork thigh and aged in smaller pieces. Culatello is made from the most muscular part of the pig's hind legs. Culatello di Zibello DOP Negroni is rindless and deboned; after salting, it is stuffed into a bladder, dried, and aged. It has a characteristic pear shape with a minimum weight of 3.8-4Kg. Sweet flavor, soft and velvety texture. Pairings: Culatello should be consumed purely to savor the uniqueness of this cured meat. Excellent with bread, crostini, fried dumplings, or accompanied by cheeses like cow's milk mozzarella. Storage: In the refrigerator at controlled temperature. Aging: 22 Other: Average nutritional values per 100 g of product Energy (kJ) 1486 kJ 18 %RI* Energy (kcal) 357 kcal 18 %RI* Fat 25 g 36 %RI* of which Saturated Fatty Acids 9 9 g 50 %RI* Carbohydrates 0 g 0 %RI* of which Sugars 0 g 0 %RI* Proteins 33 g 66 %RI* Salt (Sodium x 2 5) 4 4 g 73 %RI* * Reference daily intakes of an average adult (8400 kJ/2000 kcal)