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Culatello di Zibello DOP is a rare salume from Parma, made from slowly cured boneless pork leg. Prized across Italy, it is only produced in the autumn and winter Months, as low temperatures and fog are key to the quality of this rare salume and its characteristic sweet, complex flavour and delicate texture. This whole culatello makes for an extra special gift, or simply a unique treat to keep on-hand for delicious moments at home. Pair with Parmigiano ReggianoÂ® DOP and a bottle of Lambrusco for a true regional experience. In Langhirano, a town with the legendary reputation for its Prosciutto and Italian deli meats, the Gualerzi family has been producing this since 1924 for the typical cured meats of Parmaâ€˜s gastronomic a culture, such as Prosciutto di Parma PDO, Salame Felino PGI, Coppa di Parma PGI, Strolghino, Pancetta, Fiocco and Culatello.The handing down of knowledge and past experience from generation to generation, as well as constant commitment to research and quality improvement, have led this family business to become company that combines artisanal tradition with cutting-edge processing.
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