Baku Kitchen! An independent reference of traditional food

Culatello di Zibello

pear-shaped cured ham from the rump, matured in river fog

Italy Charcuterie & cured

Your guide, Chef Baku
Drawn, not photographed Updated September 2026
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A full recipe for this dish has not been written yet.

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.

Made with

pork

Cooked

cureddried

Nutrition facts

Nutrition has not been calculated for this dish yet.

The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.

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