Culatello di Zibello is a signature dish of Italy; we have verified places to eat it in Parma. The heart of the pork leg, hand-tied in a bladder and aged in the fog of the Po lowlands. Start with where to eat Culatello di Zibello in Parma.
Culatello di Zibello · Parma
The heart of the pork leg, hand-tied in a bladder and aged in the fog of the Po lowlands. Deeper, muskier and rarer than prosciutto, it is the salume Parma treats as treasure.
Culatello di Zibello DOP belongs to the Bassa, the flat river country north of Parma where winter fog and summer heat swing the cellars through the cycles the meat needs. Documented at the Farnese court from the 15th century, it lost ground to industrial hams before Slow Food and a handful of families, the Spigaroli among them, rebuilt its name. Each piece ages 12 to 40 months tied in netting, checked by nose and needle.
Where to eat in Parma:
- Al Vedel
- Antica Corte Pallavicina
- La Filoma
- Degusteria Romani
- Osteria Ardenga
Where to eat Culatello di Zibello in Parma: the editor picks