Culatello di Zibello DOP Oro 24 Mesi is an Italian dry-cured meat produced by Salumi Antica Corte Pallavicina, the Spigaroli family’s business in Polesine Parmense, in the province of Parma. It belongs to the traditional category of culatello bearing the DOP protected designation of origin, and this selection is aged for at least 24 months.
It is made from a carefully selected portion of pork thigh, with salt, pepper, Fortana wine, and garlic. Production takes place during the winter months: the meat is first massaged with wine and garlic, then salted and seasoned with cracked pepper before being encased in a natural bladder and tied by hand. Following a brief drying period, it matures in Antica Corte Pallavicina’s historic cellars dating back to 1320, where the local microclimate and attentive care shape its character.
It has an intense, distinctly salty flavour, which the Spigaroli family associates with prolonged ageing and traditional production methods. It is best served in very thin slices alongside plain bread, allowing its flavour to be fully appreciated.
Producer
Salumi Antica Corte Pallavicina is a renowned Italian producer of salami, with a deep tradition that dates back over 150 years. The production of salami is based on the use of traditional methods from the Bassa Parmense region – an area known for its rich culinary heritage. The production of salami began with the Spigaroli family in the 19th century, who started making meat products in the Parma region.
Antica Corte Pallavicina is part of this rich tradition, and its name comes from an old estate that has been in the Spigaroli family since 1937. The Spigaroli family has dedicated itself to preserving traditional methods used to produce Culatello, one of the most prestigious salamis in Italy, along with other products like Fiocchi and Coppe. These salamis are recognized for their distinctive flavor, achieved through the use of special pigs such as Cinta Senese and Nero di Parma.