Culatello di Zibello: the prince of Italian cured meats
Among the jewels of Italian gastronomic tradition, Culatello di Zibello DOP holds a place of honour. Known as the ‘prince of Italian cured meats’, it is one of the most prized products of the Emilian Food Valley, thanks to its unique flavour, artisanal processing and strong bond with the territory.
From its exclusive production to its unmistakable organoleptic characteristics, Culatello di Zibello represents the excellence of Italian charcuterie.
The origins: a history linked to the territory
Culatello di Zibello has its roots in the Bassa Parmense, an area characterised by winter fogs and humidity, fundamental elements for the seasoning of this cured meat. The first written records of culatello date back to the 15th century, but it is likely that its production has even older origins.
In the past, culatello was a food reserved for the nobility and wealthier families, so much so that even the composer Giuseppe Verdi, a native of these lands, was a great admirer of this prized cured meat.
Its production remains linked to an artisan tradition that has been handed down from generation to generation, using only the best pork and strictly complying with DOP (Protected Designation of Origin) regulations.
How Culatello di Zibello is produced
The production of Culatello di Zibello DOP is an art that requires precision, experience and a deep respect for tradition. The process takes place exclusively in eight municipalities of the Bassa Parmense (including Zibello, Polesine Parmense and Busseto), where the climatic conditions are ideal for its seasoning.
Production phases:
1. Meat selection: the most valuable part of the pig’s thigh is used, bred in Italy and fed a controlled diet.
2. Salting: the meat is massaged with a mixture of salt, pepper, garlic and sometimes white wine.
3. Bagging: the culatello is wrapped in the pig’s natural bladder, tied with string and shaped to obtain the typical pear shape.
4. Maturing: Culatello is matured in natural cellars for a period ranging from 12 to 18 months, during which its unmistakable flavour and soft, delicate texture develop.
The fog of the Bassa Parmense, together with the unique microclimate, favours the slow maturing of the product, giving it its complex aroma and extraordinary sweetness.
At Exè: the ‘Brozzi’ selection of cured meats off the menu
If you want to savour a culatello of the highest quality, at Exè Restaurant you can find the prestigious selection of Culatello di Zibello of Brozzi, one of the most renowned producers in the Bassa Parmense. Among the off-menu cold cuts, Brozzi culatello is proposed to enhance the authentic flavours of the territory and offer guests a unique experience.
Accompanied by homemade bread, artisan butter and a selection of local wines, culatello becomes the protagonist of an exclusive tasting moment, perfect for those seeking the excellence of Emilian tradition.
Recommended wines to accompany Culatello di Zibello
At Exè Restaurant, Culatello di Zibello finds its ideal accompaniment in a selection of wines designed to enhance its unique characteristics. Here are some suggestions from the menu:
• ‘Lambrusco di Sorbara L’Eclisse’ by Paltrinieri: an elegant, fresh and slightly sparkling Lambrusco, ideal to balance the sweetness and softness of the culatello.
• ‘Rimosso’ by Cantina della Volta: a natural bottle-fermented Lambrusco, with a vibrant and genuine profile, that perfectly matches the aromaticity of the salume.
• ‘Malvasia dei Colli di Parma Secca”: an aromatic, light white wine with floral notes and a pleasant freshness that cleanses the palate and pairs perfectly with culatello.
• ‘Gutturnio Frizzante’ by Torre Fornello: a sparkling and lively red, perfect for those seeking a pairing with a touch of rusticity and tradition.
• ‘Albana Secca’ by Tre Monti: for a surprising pairing, this Emilian white wine, with its structure and acidity, excellently accompanies the sweet and spicy notes of culatello.
These wines not only enhance the taste of culatello, but also offer a journey through the region’s oenological excellence.
Culatello di Zibello and gastronomic tourism
If you want to discover the world of Culatello di Zibello, you cannot miss a visit to the Bassa Parmense. Here you will find culatello museums, ancient cellars where the product is cured and restaurants offering menus dedicated to this prized cured meat.
One of the most eagerly awaited events is the Culatello di Zibello Festival, which is held every year in June and offers the opportunity to taste different ages of culatello, accompanied by the best local wines.
Conclusion: the prince of Italian cured meats
Culatello di Zibello DOP is much more than a cured meat: it is the symbol of a gastronomic tradition that tells the story of a territory and its excellence. Each slice is a concentrate of flavour, craftsmanship and passion, the result of meticulous work and the deep bond with the Bassa Parmense area.
Thanks to proposals such as the selection of culatello di Brozzi available at Exè Restaurant, you can live an experience that celebrates the Emilian tradition in its most authentic and refined form. All you have to do is taste it, accompanied by a glass of one of the recommended wines, to discover the true taste of the Italian Food Valley.