It is considered the “King of Cured Meats”, or, even more evocatively, the “Aroma the of Fog”. Culatello di Zibello PDO is one of the most famous food products of the lower Po Valley, where this cured meat has been produced and matured for centuries, using only Italian heavy pigs.
Culatello owes its name to the part of the pig used to produce it, the breech, which is a section of the hind leg from which the rind and bone are removed. It represents a niche specialty appreciated in international markets, even outside the EU, also thanks to the activities carried out by the protection Consortium in recent years.
