Culatello di Zibello is a legacy, a gift of that special land that stretches along the Po river, shrouded in fog, which makes the difference.
Yes, because the special climatic conditions of the area cannot be duplicated, and it is here that the king of cured meats must be aged. An art handed down from one generation to the next, composed of the history of land, the traditions of its inhabitants and the special characteristics of its climate.
Culatello comes from areas where the winters are cold, long and foggy and the summers torrid and sundrenched: around the banks of the Po river, in the villages of Busseto, Polesine Parmense, Zibello, Soragna, Roccabianca, San Secondo, Sissa and Colorno.
The right sequence of dry and humid weather favors the slow aging of the meat, which develops the unmistakable aroma and flavor that have made Culatello di Zibello PDO famous around the world.
