A pear-shaped cured ham made from the rump muscle alone, matured in the river fog of the Bassa Parmense. DOP rules limit it to eight communes around Zibello, and the winter fog off the Po is not incidental — it is the reason the ham works there.
It is a DOP made in eight communes, and its whole method is a cellar sitting in Po valley winter fog — a humidity regime that cannot be reproduced, and without which the ham case-hardens and spoils inside.
What goes into it
- the rump muscle of a heavy pig’s hind leg, boned
- sea salt
- black pepper and garlic
- a pig’s bladder as casing
- white wine
How it is made
The rump muscle is separated from the leg by hand, salted and massaged, then sewn tightly into a bladder and tied into its pear shape with a net of string. It hangs in a damp cellar with the windows opened to the river fog, which keeps the humidity high enough that the outside never dries faster than the inside. It matures for a year or more, growing a heavy mould coat.
How long it takes: twelve to thirty-six months
How it is eaten
Shaved paper-thin with bread and butter and a glass of Lambrusco.
History
Cured in cellars of the Bassa Parmense near the Po, where winter fog is essential; DOP rules limit it to eight communes around Zibello.
Frequently asked questions
What is Culatello di Zibello?
Culatello di Zibello is a charcuterie & cured from Italy: pear-shaped cured ham from the rump, matured in river fog. Cured in cellars of the Bassa Parmense near the Po, where winter fog is essential; DOP rules limit it to eight communes around Zibello.
How is Culatello di Zibello made?
The rump muscle is separated from the leg by hand, salted and massaged, then sewn tightly into a bladder and tied into its pear shape with a net of string. It hangs in a damp cellar with the windows opened to the river fog, which keeps the humidity high enough that the outside never dries faster than the inside. It matures for a year or more, growing a heavy mould coat. It takes twelve to thirty-six months.
Can I make Culatello di Zibello at home?
No, and the atlas gives no method for it. It is a DOP made in eight communes, and its whole method is a cellar sitting in Po valley winter fog — a humidity regime that cannot be reproduced, and without which the ham case-hardens and spoils inside.
What goes into Culatello di Zibello?
The rump muscle of a heavy pig’s hind leg, boned, sea salt, black pepper and garlic, a pig’s bladder as casing, white wine.
How is Culatello di Zibello eaten?
Shaved paper-thin with bread and butter and a glass of Lambrusco.
