Culatello di Zibello DOP 18 Months is one of Italy's most prized cured meats, produced in the Emilia-Romagna region and aged for at least 18 months. Made from the finest part of the pork leg, it is carefully salted, tied, and matured in controlled conditions to develop its signature flavour. The result is a delicate, refined charcuterie with a soft texture and a rich, slightly sweet taste.

Key Features:

• Protected Origin (DOP): Produced in the Zibello area under strict regulations.
• Also Known As: Culatello (premium Italian cured ham).
• 18-Month Ageing: Long maturation enhances depth and complexity.
• Tender Texture: Soft, silky slices that melt in the mouth.
• Delicate Flavour: Balanced sweetness with subtle savoury notes.
• Premium Quality: Considered one of the finest Italian cured meats.

Why Choose Culatello di Zibello?

Culatello is perfect for those seeking a luxury charcuterie experience. Its careful production and long ageing create a refined flavour that is more delicate and complex than standard prosciutto.

Serving Suggestions:

• Charcuterie Boards: Serve thinly sliced with bread and butter.
• With Wine: Pairs beautifully with sparkling or light red wines.
• Simple Serving: Best enjoyed on its own to appreciate its quality.
• Antipasti: Combine with mild cheeses and fruit.
• Gourmet Dishes: Use as a finishing element in refined recipes.