Culatello Di Zibello D.O.P. Antica Ardega (4.5kg approx.) VILLANI

Culatello, a speciality of the Parma lowlands, is made from the largest muscle of the pig's hind leg. The meat is trimmed to isolate the lean part (fiocco), then deboned, skinned, hand-salted, and encased in a natural bladder before being carefully hand-tied. Known as the 'King of Cured Meats,' Culatello di Zibello is a highly prized delicacy in Italian cuisine. According to PDO regulations, the pigs must be born and raised in Emilia-Romagna and Lombardy. After dry salting and resting, the meat is aged for around 18 months in the damp terracotta cellars of Antica Ardenga, where it develops a distinctive, rich flavour and aroma, making it a cherished product among connoisseurs.