Salumificio Rossi PARMA - Culatello di Zibello DOP - Pół, ołupany, pakowany próżniowo (1,8-2,2 kg)

Culatello di Zibello DOP – Rossi Salumificio (Half, Peeled, Vacuum-Packed 1.8–2.2kg)

Culatello di Zibello DOP by Rossi Salumificio is one of Italy’s most prestigious cured meats, produced in the Parma lowlands. Made from the finest part of the pork leg, it is hand-salted, encased, and slowly matured in humid environments to develop its unique аромат and delicate structure.

Product Highlights

• Certified Culatello di Zibello DOP
• Half piece, peeled and vacuum-packed
• Artisanal hand-tying and traditional processing
• High-protein, naturally cured продукт
• Produced in Emilia-Romagna, Italy

Production & Tradition

Culatello is crafted from the most prized muscle of the pork leg. After careful salting, it is encased and tied by hand, then aged in humid, low-ventilation cellars typical of the Parma plains. This unique environment gives the product its unmistakable character.

Taste & Texture

The flavor is refined, slightly sweet, and intensely aromatic. The texture is tender and compact, with a delicate balance of lean meat and minimal fat, offering a luxurious mouthfeel.

Recommended Uses

• Serve thinly sliced as a premium antipasto
• Pair with fresh bread and butter
• Excellent with light white wines or sparkling wines
• Ideal for gourmet platters and fine dining

Nutritional Information (per 100g)

• Energy: 1091 kJ / 260 kcal
• Fat: 11.6 g (of which saturated: 3.9 g)
• Carbohydrates: < 0.5 g (of which sugars: < 0.1 g)
• Protein: 38.9 g
• Salt: approx. 4.0–5.0 g

Product Information

• Brand: Rossi Salumificio
• Origin: Italy (Emilia-Romagna, Parma area)
• Type: Culatello di Zibello DOP
• Format: Half, peeled, vacuum-packed
• Weight: Approx. 1.8–2.2 kg
• Ingredients: Pork, salt, spices (preservative: E252)
• Shelf life: 120 days from packaging
• Storage: Keep refrigerated