Authentic Culatello From Zibello, Modena. The King of Italian Cold Cuts.
The Culatello di Zibello DOP Gualerzi is a salami with a protected designation of origin - DOP, typical of the municipality of Zibello. The Culatello of Parma is defined the king of meats. The Zibello DOP culatello can only be produced between the months of October and February, when the cold winter and above all the fog is present in the low plain. The typical humid climate has made since ancient difficult curing of the whole of the pig thigh is for this reason that the culatello is boned and ripened into smaller sizes.
Culatello di Zibello DOP Gualerzi 是一種薩拉米火腿，其原產地標記為DOP，是Zibello市的典型代表。帕爾馬的Culatello被定義為肉類之王。 Zibello DOP culatello只能在10月到2月之間生產，那時低寒的冬季尤其是低平原上存在霧。自古以來就很難固化整個豬大腿，這就是典型的潮濕氣候，因為這個原因，Culatello 被去骨並成熟成較小的尺寸
The Culatello DOP is devoid of rind and completely boned, composed of the most muscular part of the posterior limbs of the pig, after salting is stuffed into the bladder to protect it. It presents characteristic pear shape with a minimum weight of 4 kg. After the baking season, seasoning is carried out in special wineries for at least 12 months.
鹽醃入囊袋內以保存，Culatello DOP 不含外皮且完全去骨，由豬後肢最肌肉的部分組成。它具有特徵性的梨形，最小重量為4 kg。烘烤季節結束後，在特殊的釀酒廠中進行調味至少12個月
Culatello is to be consumed in purity to savor the uniqueness of this salami. Great with Altamura bread, pizza, stuffed ravioli or accompanied with cheeses such as cow's milk mozzarella.
Culatello 可以直接享用，以品嚐這種火腿的獨特性。搭配Altamura 麵包，比薩，餛飩或與奶酪（如牛奶芝士）搭配食用
Wine Pairing: Fortana del Taro 'Nebbia e Sabbia' IGT, Podere Crocetta Zibello
葡萄酒搭配：Fortana del Taro 'Nebbia e Sabbia' IGT, Podere Crocetta Zibello
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