Culatello

Culatello is a cured meat product from Italy, made from the lean central portion of a pig’s hind leg. It originated in the Po Valley, especially in Parma and the town of Zibello, and the most famous version is Culatello di Zibello, which has protected designation status in the European Union (DOP).

The production starts with selecting a high-quality hind leg and trimming to emphasize the central, very lean muscle. The meat is salted, sometimes with pepper or garlic, and cured for a period before being formed into a compact, pear-shaped loaf. Traditionally, it is wrapped in a natural casing such as the pig’s bladder and bound with string to maintain shape, then aged in cool, humid cellars. Aging times vary but often range from about 9 to 24 months, yielding a delicate aroma and deep flavor.

Culatello is characterized by its refined, sweet-tasting profile, with a velvety texture and aromas that intensify during aging. It is typically served in very thin slices as an antipasto, commonly accompanied by bread, cheese, and a light wine.

In addition to Culatello di Zibello, other producers make culatello-style products in Italy, but the DOP designation applies to the Parma-Zibello lineage and its specific production standards.