Whole Culatello di zibello dop

The culatello di Zibello DOP is a typical cured meat produced in the province of Parma, part of the boned thigh is used, full and fragrant taste with a unique flavour, culatello is a cured meat whose maturation is long, and thanks to this the culatello matures until it becomes the king of cured meats.
It is a cured meat with a protected designation of origin, typical of the town of the same name, Zibello. Culatello di Zibello DOP Gualerzi is defined as the king of cured meats. Since ancient times, the typical humid climate has made it difficult to mature the whole pork leg, which is why culatello is deboned and matured in smaller pieces.
Culatello is composed of the most muscular part of the pig's hind limbs.
Culatello di Zibibbo DOP is rindless and completely boned, after salting it is stuffed into the bladder to protect it.
It has a characteristic pear shape with a minimum weight of 4 kg. Sweet flavour, soft and velvety texture.

How to store it after the first cut: once you have started slicing, the remaining part of the culatello should be kept in the refrigerator. To avoid letting it dry out, the sliced ​​part should be spread with olive oil or butter and the whole culatello should be wrapped in a cloth. wet kitchen with dry white wine (possibly diluted with water). At the next cut the first slice must be discarded

How to prepare it for tasting: remove the rope and soak the culatello for about 3 hours. Then remove the skin. Wash under running water, brushing with a sponge. Immerse the culatello in dry white wine (possibly diluted with water) and leave to soak for approximately 12 hours. If the quantity of wine is not sufficient to cover the entire culatello, before immersing it, wrap it in a cloth, taking care to keep only the lean part soaking to soften it evenly.

Processing: Culatello can only be produced between the months of October and February when the winter cold and especially fog are present in the lower plain.
The meat used is that of the leg of an adult pig deriving from pigs raised in the province of Parma using the traditional method.
The leg is initially removed, defatted and subsequently deboned.
At this point the culatello is separated from the other noble part of the pork leg and trimmed by hand. This is followed by salting and finally by investiture, i.e. stuffing the salami into the pig's bladder. After tying, maturation follows in special cellars for a minimum of 12 months.

Pairings: Culatello should be consumed absolutely pure to savor the uniqueness of this cured meat. Excellent with bread, croutons, fried gnocco or accompanied with cheeses such as cow's milk mozzarella. Recommended wine is Lambrusco or Malvasia from the Parma hills

Net weight: 4.3kg