The slices are uniformly red, thin, soft and with white fat. It has an intense and distinctive scent. The flavor is sweet and delicate, with an aromatic note.
To best enjoy the Culatello di Zibello PDO it’s recommended to wrap it in the cotton cloth previously moistened with white wine and let rest for a few days. Before that, it’s essential to remove the string and the skin.
It is better to eat it at natural, with thin slices, and with homemade bread. It can be served with butter.
An estimator of Culatello di Zibello PDO was the composer Giuseppe Verdi, known as the “Swan of Busseto”, a town located in the province of Parma, one of the production areas of this excellent salami. Culatello was already present on the aristocrat tables in the past centuries. Gabriele D’Annunzio also appreciated the Culatello, which he called “delicious delight, salty and red solidity pig”.
Protected Designation of Origin (PDO) recognized under Reg. ne EU Reg.to CE n. 1263 of 01.07.1996 GUCE L 163 of 02.07.1996.