The king of cured meats: where it comes from and how to enjoy it
Italy, thanks to its climate and unique geographical location, boasts hundreds of excellent gastronomic products that are the envy of the world.
The Protection Consortium, which brings together all 20 producers of Culatello di Zibello PDO, ensures meticulous care throughout every stage of production. Among the changes to the production regulations are the reduction of salt and the increase in the maximum weight at branding, from five to six kilos, to encourage longer aging. This decision was made with a specific goal in mind, as Consortium President Romeo Gualerzi explains: "Most of the product is sold around 20 months, but our members are opting for increasingly longer aging periods, up to 36-48 months. This is why we need to start with a fattier, and therefore heavier, product to ensure that Culatello di Zibello maintains its exceptional tenderness even over the long term."
The king of cured meats is the king of the table
One of the pleasures of the Christmas holidays is gathering around a lovingly decorated table with family and dearest friends. It's a time for togetherness, exchanging gifts, and indulging in a few indulgent treats. Culatello di Zibello DOP is a must-have on your appetizer platter or holiday appetizers. With its red meat, interspersed with streaks of white fat, it's a feast for the eyes as well as the palate. It should be served at room temperature to best release its penetrating aroma with musky notes, and should be cut into thin slices to help it melt. Enjoy it plain, accompanied by warm homemade bread and, at most, a curl of butter, and pair it with a sparkling Metodo Classico or a dry, delicate white wine.