- Certified Origin
- Traditional workmanship
- Maturing between 13 and 15 months.
Culatello di Zibello DOP is an extraordinary sensorial experience that delights the palate with its rich and enveloping flavour. Each slice reveals the craftsmanship and passion for the pork butchery tradition, offering a unique culinary journey.
Artisan Production Process : The processing begins with the careful selection of the fresh pork leg, followed by a dry salting carried out with skill. The subsequent investment with a natural bladder and hand tying, according to ancient butchery techniques, give Culatello its characteristic shape and unmistakable taste.
Prolonged maturation for a unique perfection : The 13/14 month maturation takes place in humid cellars, where the Culatello acquires aromatic complexity and a soft consistency. This long period of refinement helps to create a product that satisfies the most demanding palates, providing an unforgettable gastronomic experience.
SIZE: 4/5 Kilograms.
Data sheet
SIZE: 4/5 kilograms.
SPECIFIC NOTES : Gluten-free Culatello DOP. Maturing 13/14 months.
ORIGIN: Emilia-Romagna.
INGREDIENTS: Pork and salt.
ADDITIVES AND PRESERVATIVES: None.
STORAGE METHOD : Cool, dry place.
PRODUCER : Simonini Vittorio srl - Langhirano (PR).
Philosophy Vittorio Simonini
Simple words that reflect the meaning of my work... An ancient work that I did not discover but from which I learned and made all those little secrets of an ancient and traditional process my own, to bring to the present day a product capable of containing itself the genuine quality of the past. Producing ham is not the simple transformation of fresh meat into cured meat, but it is much more. Producing ham means following all the processing phases from the moment it arrives, but even before that, evaluating the undisputed quality of the raw material.
Always in fashion, a product that we could define as evergreen. Each ham contains different organoleptic characteristics and woe if this were not the case it would lose all its craftsmanship, it would become homologated and all the same. This is why every ham we produce at Simonini brings with it a great emotion that is renewed every time and maturing it is an art that satisfies our sacrifice, our choices and our long work. If producing ham is an emotion and curing it an art, allow me to wish you that tasting it becomes a pleasure and that it can give you that emotion that I relive every time I see it slowly transform inside my cellars.