Produced in Zibello, a town located in the flatlands north of Parma, Culatello di Zibello PDO is obtained by processing the best part of the pork legs from pigs raised in te Emilia-Romagna and Lombardy regions.
The maturation process in a unique climate characterized by think fogs rising from the great Po river, and the expertise of master butchers that has been handed down for generations, make of the “King of Cured Meats” one of the greatest masterpieces of Italian craftsmanship.
All production operations are done by hans and in compliance with the specifications of the Culatello di Zibello Consortium. The intense aromas are best enjoyed with brea and curls of butter. Another recommended pairing is with the sparkling wines typical of the Parma flatlands area.
The product is suitable for consumers with celiac disease
NO POTENTIAL ALLERGENS
(REF. Dir 2007/68/ec, 27.11.2007 – Annex III bis and related regulations)
NO GENETICALLY MODIFIED ORGANISMS (GMOs)
(ref. Ec regulation 1829/2003 and 1830/2003 and related regulations)
No ingredients derived from or containing GMO have been used.