Culatello
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Culatello di Zibello is an Italian ham from Zibello near the city of Parma in Emilia-Romagna .
The production is done by hand from the meat of two black pig breeds , Nero di Parma or Nera Parmigiana and Mora Romagnola . The small black, red-spotted pigs are carefully selected and kept in the wild, where they feed on corn , acorns and chestnuts . After the slaughter of pigs after two years of free-mast in corn fields, the 15 mature to 20 kg ham 14 months in a perforated pig's bladder . They are stored with the window open and rubbed with red wine and garlic at the beginning of storage . The moist air required for this in the region, which is climatically influenced by the Po , limits the suitable places to a few villages: Busseto, Roccabianca, Polesine Parmense, San Secondo, Zibello, Sissa, Soragna and Colorno.
When the ham ripens, a noble mold moves from the wall of the room, the spores of which attach to the pig's bladder. However, enzymes get inside and give the ham its typical taste. In winter the ham is stored in the cellar.
As with the Spanish Jamón Ibérico de Bellota , the small number of pieces and the elaborate manual work lead to high sales prices (approx. € 200 per kg in 2007). The ham is traded as a delicacy . It has been classified as a product in the Denominazione d'Origine Protetta (DOP) category .
In Italy the culatello belongs to the "sausage products" because it does not ripen on the bone.
Web links
Individual evidence
- ↑ What are the most famous Italian hams? Edeka.de, accessed on May 7, 2017.
- ↑ Culatello di Zibello PDO - The King of Italian Sausages ( Memento of the original from December 21, 2014 in the Internet Archive ) Info: The archive link has been inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. CorteBuona.de, accessed on May 7, 2017.
