El rey de los embutidos: de dónde viene y cómo disfrutarlo

Italy, thanks to its climate and unique geographical location, boasts hundreds of excellent gastronomic products that are the envy of the world. Among the most prized is undoubtedly Culatello di Zibello: protected by the DOP (Protected Designation of Origin) since 1996, it is no coincidence that it is also known as the "king of cured meats." It has been produced for over seven hundred years only in a small area of ​​the Parma plain overlooking the banks of the Po River, in the municipalities of Busseto, Colorno, Polesine Zibello, Roccabianca, San Secondo, Sissa Trecasali, and Soragna. Here, the climate is characterized by long, cold, humid, and foggy winters and scorching, muggy summers, conditions necessary for Culatello di Zibello DOP to mature slowly and optimally, favoring the development of its aromas and unique flavor. The rest is achieved through careful selection of meat, as only the finest cuts of pork thighs from pigs raised exclusively in Lombardy and Emilia-Romagna can be used, and the experience of the pork butchers, who still carry out almost all the processes by hand, following centuries-old traditions and strict production specifications.

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.