The product

Culatello di Zibello DOP

One of the legendary ancient hams of Italy
Code:
78400
Country of origin:
Italy - Emilia Romagna
Weight:
4 kg approx
Minimum order:
1 piece. Also available the ready-to-use version (code 78401)
More Information
Raw material Culatello di Zibello DOP produced with a single cut of back leg of selected pigs, born, bred and slaughtered in Italy, in Emilia-Romagna and Lombardy regions
Appearance It has a characteristic shape of a pear, tied up with string to form a net; the slice is cherry red with a part of white fat
Taste Sweet and delicate, with a strong aroma of hazelnut and cellar; Culatello produced by Ernestino is particularly sweet and soft
Maturing It is aged in a humid cellar under the laboratory for at least 12 months
Curiosity When we visited Ernestino, he told us some of the differences among the small producers like him and the industrial producers. One of these particularly impressed us: Ernestino need to buy the whole mezzena and use all the meat, as in the past, with no waste, whereas big producers buy just the cuts they need e.g. for Culatello. A choice that goes also in the direction of sustainability. One more reason, for us, to support the handcraft job of small artisans like Ernestino.
Our selection Rigorously handcrafted, it is produced only with salt, pepper and natural aromas without any additives and preservatives
Suggestions Delicious on its own, thinly sliced, or as starter with a fresh cheese like Squacquerone. We suggest you to try the ready-to-use version of Culatello, refined with the knife and vacuum packed, so it doen't need the long process of washing to take away the bladder
More Information
Ingredients Pork, salt, pepper
Weight 4 kg approx
Packaging Unpacked (in corda version); vacuum packed (pelato ready-to-use version)
Storage Conditions (unpacked products) Keep refrigerated
Storage Conditions (packaged products) Keep refrigerated at +4° C
Nutrition Declaration Energy: 828 kJ / 198 kcal
Fat: 12,6 g
of which saturates: 4,6 g
Carbohydrate: 0 g
of which sugars: 0 g
Protein: 19,7 g
Salt: 2,7 g
Typical value per 100 g
The producer

Crocedelizia - Soragna (PR) - Emilia Romagna

Why we chose them
The history of Crocedelizia is the story of family Carraglia that renews the handcraft tradition of the norcinis of Bassa Parmense area, preserving the knowledge and the taste of local charchuterie. Heirs of the ancient profession of "masalen" - people who used to raise pigs and transform the meat in the ancient farmhouses of Bassa Parmense area -. Ernestino Carraglia founded his laboratory in Soragna, in the province of Parma, to produce and mature the most typical salumi of Parma area, like Culatello and Spalla Cotta. Ernestino works according his long family tradition and matures his products in a cellar made with terracotta red bricks under the laboratory. When we visited him, Ernestino told us some of the differences among the small producers like him and the industrial producers. One of these particularly impressed us: Ernestino need to buy the whole mezzena and use all the meat, as in the past, with no waste, whereas big producers buy just the cuts they need e.g. for Culatello. A choice that goes also in the direction of sustainability. One more reason, for us, to support the handcraft job of small artisans like Ernestino.
From the same producer
© VALSANA S.R.L. - All rights reserved - Tel. (+39) 0438 1883 125 - Fax (+39) 0438 64976 - email: valsana@valsana.it
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