Culatello di Zibello
Genuine CULATELLO DI ZIBELLO D.O.P. must be produced in the Zibello area in Parma, Italy using the best raw material available. While Prosciutto is made from the internal thigh, Culatello is obtained from maturing only the rear muscle of the thigh, for at least 12 months. It has a characteristic pear shape & is seasoned with dry white wine. It’s aroma is intense, elegant, distinctive & complex, while its flavor is sweet and delicate.