Culatello di Zibello facts for kids
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| Region or state | Emilia-Romagna |
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Culatello di Zibello is a special kind of cured meat from the Parma area in Italy. It's like a fancy ham! This tasty food has a special label called "Protected Designation of Origin" (PDO). This means it can only be made in a specific way and place, just like how real Champagne can only come from the Champagne region in France.
Culatello was first mentioned way back in 1735. It's made from the best part of a pig's leg, which is then carefully put inside a pig's bladder before it's aged.
Contents
How Culatello di Zibello is Made
Making Culatello di Zibello is a very traditional process. A special group, the Consortium of Culatello di Zibello, makes sure it's done right.
Where and When it's Made
Culatello can only be made in a small, special area around Zibello. Also, it can only be made between October and February. This is when the weather is cold and foggy, which is perfect for making this unique cured meat.
Preparing the Meat
First, they take the best part of the leg from adult pigs. These pigs are raised in a traditional way. The meat is carefully prepared by hand. They remove the skin, trim the fat, take out the bone, and separate it from another part called the Fiocchetto. This careful trimming gives Culatello its special "pear" shape. Any leftover bits from this process are used to make another type of sausage called strolghino.
Salting and Aging
About ten days after the meat is prepared, it's time for salting. Then, the meat is carefully stuffed into a pig's bladder. After that, it's tied tightly with string in a special way that creates a large, uneven pattern.
The Culatello then goes into a cellar to age. It stays there from the cold, foggy winter through the warm summer. It's ready to eat the next winter, full of its amazing flavor!
How Long it Ages
Smaller pieces of Culatello need to age for at least 10 months. Most pieces age for about 14 months. Each year, about 50,000 pieces of Culatello di Zibello PDO are made.
Gallery
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L'insaccamento del salume nella vescica del suino e la legatura.
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Culatello stagionato.
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Particolare dell'etichetta del consorzio
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Culatelli in un negozio.
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Con burrata.
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Cantina di stagionatura.
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Related articles
- Culatello con cotenna
- Prosciutto di Parma
- Coppa di Parma
- Salame di Felino
- Spalla di San Secondo
- Strolghino
- Fiocchetto (salume)
- Cucina parmigiana
- Cuisine of emilia
Sister projects
Wikizionario contains the dictionary entry «culatello»
Wikimedia Commons contains images or other files on culatello
See also
In Spanish: Culatello di Zibello para niños
