Culatello di Zibello DOP

Description

• Description
• Nutrition Information
• Ingredients

• In the lowlands of the area surrounding Parma, on the right-hand-side of the bank of the river Po, there is a very small town with only around one thousand residents. This sounds a bit like the beginning of a fairy-tale, but if you find yourself passing through Zibello between October and February, braving the cold wind and the shroud of fog, you will really feel as if you have fallen directly into another world. As we were just saying, the months between October and February are dedicated to the production of Culatello di Zibello, a cured meat with a protected designation of origin (DOP/PDO), listed on the Slow Food chart of the Emilia Romagna region.

  Since the end of the eighties, there has always been a festival at the beginning of summer, between May and June where the Culatello is celebrated bringing together flavours and heritage, music, exhibitions and laughter. This « birthday » celebration is never forgotten in the lowlands, but really this fine product should be savoured all of the time, in every season, and in every country around the world.

  How is it best enjoyed then? With a beer or a glass of wine, in complete silence or to the sound of music, alone or with traditional shavings of fresh butter. On toasted bread, with gnocco fritto, wrapped around breadsticks or any other way you prefer, because with a top-quality product like Culatello di Zibello – you can never really go wrong.

• Nutrition Information per 100 g

  Energy	828 kJ 198 kcal
  Fat	12,6 g
  Of Which Saturates	4,6 g
  Carbohydrate	0 g
  Of Which Sugars	0 g
  Protein	19,74 g
  Salt	2,7 g

• Ingredients: Pork, salt, whole and ground pepper, crushed and ground peeled garlic.

  Keep refrigerated (0°/+4°).