On the right embankment of the Po river, the Bassa Parmense (Parma lowlands) has the ideal climate for the production and maturation of a unique and prized kind of cured meat.

Many gourmet food and wine tours offered in the lands of Verdi include a tasting of Culatello di Zibello.

Thanks to the Protected Designation of Origin –  PDO (EC regulation 1263/96) -, an important European sign of quality, the Consorzio del Culatello di Zibello (Consortium for the protection of this cured meat) is a guarantee of healthy and natural food.

The maturation period varies from 10 to 14 months on average. About 13,000 culatelli are produced every year, and they are exported all over the world.

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