Culatello di Zibello PDO

Leg from pigs born and raised in Emilia-Romagna and lower Lombardy. The noblest part of the thigh is selected to produce culatello; by removing the flake, the slices remain softer and more marbled. It's stuffed into pork bladders and tied strictly by hand with an ancient art. Unlike the breech, it has no rind.
Totally artisanal production carried out in compliance of the Production Regulations of the Consorzio di Tutela del Culatello di Zibello.

Aged for a minimum of 16/18 months in cellar.