Always regarded as the most valuable and tasty deli of Parmesan tradition, Culatello di Zibello appears in the Slow Food catalogue of Emilia-Romagna and is defined as the king of deli meats. Made from the thigh of a pig introduced into a bladder, it is only worked in 9 villages of the “Bassa Parmense” area and refined for at least 10 months in the humid cellars close to the banks of the Po River.

Tasting is mandatory!