Culatello di Zibello

Culatello di Zibello is a traditional Italian cured meat product, specifically a type of prosciutto, that originates from the Emilia-Romagna region of Italy. It is considered a delicacy and is highly prized for its unique flavor and texture.

History

The production of Culatello di Zibello dates back to the Middle Ages, when it was a popular food among the nobility. The name "Culatello" comes from the Italian word "culatello" which means "little rear", referring to the part of the pig from which it is made.

Production

Culatello di Zibello is made from the muscular part of the pig's rear leg, which is carefully trimmed and then salted. The meat is then wrapped in a pig's bladder and tied with string, before being hung to dry in a cool, humid environment. The curing process takes at least 12 months, during which time the Culatello develops its characteristic flavor and texture.

Characteristics

Culatello di Zibello has a distinctive, complex flavor that is both sweet and savory. It has a firm, yet tender texture and a deep red color. The meat is typically served thinly sliced, often as part of an antipasto platter.

Protected Designation of Origin

In 1996, Culatello di Zibello was awarded Protected Designation of Origin (PDO) status by the European Union, recognizing its cultural and culinary importance and ensuring that only Culatello produced in the designated area of Emilia-Romagna can be labeled as Culatello di Zibello.

See also

• List of Italian PDO products
• Italian cuisine
• Prosciutto
• Emilia-Romagna

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