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Culatello di Zibello DOP 4 Kg

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Culatello di Zibello DOP produced by Gualerzi is a typical salami produced in the province of Parma, part of the boneless thigh is used, full and fragrant taste with unique flavor, culatello is a salami that has a long seasoning and thanks to this the culatello matures until it becomes the king of salami.

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Size
4 kg ca

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Culatello di Zibello DOP 4 Kg

Culatello di Zibello DOP 4 Kg from Gualerzi, Buy Online delivery in 48/72h.

The Culatello di Zibello DOP Gualerzi is a salami with a protected designation of origin, typical of the municipality of Zibello. The Culatello of Parma is defined the king of meats, the typical humid climate has made since ancient difficult curing of the whole of the pig thigh is for this reason that the culatello is boned and ripened into smaller sizes. Culatello is composed of the most muscular part of the posterior limbs of the pig. The Culatello DOP is devoid of rind and completely boned, after salting is stuffed into the bladder to protect it. It presents characteristic pear shape with a minimum weight of 4 kg.

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meat Suino
Size 4 kg ca
Location Prodotto in Italia
How it's made The Zibello DOP culatello can only be produced between the months of October and February, when the cold winter and above all the fog is present in the low plain. The meat used is that of the adult pig pig, derived from pigs bred in the province of Parma with a traditional method. The thigh is initially decatenated, degreased and subsequently boned. At this point the culatello is separated from the bow, another noble part of the pork thigh and hand-woven. It follows salting and finally the investment that is the sausage of the salami in the bladder of the pig. After the baking season, seasoning is carried out in special wineries for at least 12 months.
Storage After cutting it, it spreads oil or butter on the cut side and wraps it in a linen cloth, then keeps it in a cool place.
Aging long-ripened
Salami type Salami
Type of meat Pork
Average expiry date 6 months

Combinations

Culatello is to be consumed in purity to savor the uniqueness of this salami. Great with bread, croutons, fried dumplings or accompanied with cheeses such as cow's milk mozzarella. Recommended wine is Lambrusco or Malvasia of the Partechian hills

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Technical Identity
Average expiry date
6 months
Salami type
Salami
Type of meat
Pork
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