Culatello di Zibello PDO, half, aged over 12 months

We recommend treating the Culatello di Zibello PDO before cutting it, as it is a lean ham, with little fat, which tends to be quite dry. So, brush the surface well, remove the string and soak the whole culatello in water and wine for at least a day. Then rinse the culatello under running water, brushing it well and then cut it. You should slice the Culatello di Zibello PDO thinly, so it would be better to use the slicing machine. Culatello can be enjoyed perhaps with a curl of butter to make the slice fatter.

We do not recommend combining it with foods with a strong flavour that can overwhelm the taste, but we suggest savouring a slice with a glass of Lambrusco wine.

How to store it: once cut, spread the cut part with a drizzle of olive oil or butter, wrap the culatello in a linen cloth, and take care to keep it in a cool place or in the refrigerator.

Organoleptic properties:

• Appearance: rather dry meat (lean part)
• Colour: bright red in the lean part; white in the fat part
• Smell: hint of toasted and a slight smell of salt
• Taste: balanced, very delicate

Aged: 12 months

Ingredients: pork, salt, dextrose, natural flavours; gluten and lactose free

Allergens: none

Preservatives: potassium nitrate, sodium nitrite

Calories per 100 g: about 286 kcal

Format: Culatello di Zibello PDO, half, about 1,9  kgs, vacuum-packaged