Culatello di Zibello DOP is an Italian cured meat produced by Podere Cadassa, the Bergonzi family’s business in Vedole di Colorno, in the province of Parma. A traditional speciality of the Bassa Parmense area, it carries the DOP protected designation of origin, which ties its production to this region.

It is made from fresh, never-frozen meat from Italian pigs, seasoned with salt and black pepper, without preservatives. The central portion of the pork thigh is used, with the bone and excess fat removed. The meat is salted, washed with wine, encased in a natural pig’s bladder, and tied by hand to create its distinctive pear shape. Production takes place during the colder months, while ageing occurs in natural cellars.

It is characterised by a soft texture and a sweet, delicate flavour, accompanied by an intense aroma and subtle spicy notes. It is best enjoyed thinly sliced, served on its own or with plain fresh bread, allowing its aroma and lingering finish to shine.