Culatello di Zibello DOP


Culatello is the KING of cured meats typical of the Bassa Parmense area that is made from the back of the thigh of heavy pigs born and raised between Emilia Romagna and lower Lombardy.
Culatello is the noblest and most prized part of the thigh.
As with other typical cured meats of Parma and Province, aging must take place in damp, dark places and in a natural way for at least 15 months.
The special features of this tasty sausage are its sweet and delicate flavor, intense and persistent aroma; the slices have a low percentage of fat and a ruby red color: a joy for the palate and the eyes!



Culatello di Zibello DOP

Manufacturer: Dallatana SRL
Format: Whole or half
Ingredient list: Pork, sea salt, flavorings, spices. No food preservatives.

Non-food ingredient list: pork, salt and pepper.
Seasoning: +15 months
Net quantity of the food:
Culatello di Zibello Half ready cut: Minimum weight 1.48 kg
Culatello di Zibello Whole : Minimum weight 4 ,with average about 4.5 kg.
Country of origin of the product: Busseto (PR)


Upon receipt, store the vacuum-packed product in the refrigerator and the whole product in a cool place.

Storage condition:

If the sausage is whole or vacuum-packed, it should be stored in a designated environment with controlled temperature and humidity.
In case it is sliced or “started,” however, it is advisable to cover the cut part with a food-grade cling film or Baking paper before storing it in refrigerator or, as experts advise, wrap it in cotton cloth (You can also store this cured meat in the Freshness Saver Pouch found in our Shop in the“Kitchen Accessories” section).

Additional information

Weight N/A