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Culatello di Zibello DOP 4 kg ca.

Antica Ardenga

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Culatello di Zibello D.O.P. by Antica Ardenga, a member company of the "Culatello di Zibello Consortium," is a unique product of the highest culinary quality. The thirteen producers of the Consortium, employing even more rigorous standards than the D.O.P. itself, produce it without chemical additives and only during the winter months, allowing it to age in humid cellars without refrigeration.

Culatello is made by removing the centre of the pig's thigh from the excess fat and the centre of the upper part of the leg; it is then skilfully salted and stuffed by expert hands and allowed to age in cellars.

Soft, delicate, sweet, with an aroma and a lasting delight even surpassing its reputation, it is an irresistible delight to be enjoyed with guests and accompanied by a good red wine.
Manufacturer Antica Ardenga
Prodotto in Italy
Regione Emilia-Romagna
Peso netto 4kg
Price/Kg €91.13 / Kg
Ingredients Pork, Cervia sea salt, spices. For more information on product labels, please contact our Customer Service department. The information on the labels of the products may vary for reasons beyond our control, therefore, there may be discrepancies between the information on the site and that on the products delivered. Please always check the information on the product before consumption or use.

Manufacturer History

Antica Ardenga is a small company that produces limited quantities of cured meats from the Bassa Parmense, a region long devoted, through tradition and an ideal climate, to producing high quality cured meats. From Culatello, the undisputed king of Italian cured meats, to other sausages long tied to local traditions, all our products come from the meat of pigs born and raised on our farm, fed with our company's GMO-free products, raised to age 14 months, and butchered at around 260 kg. The company is one of the thirteen producers that make up the Culatello di Zibello Consortium, a Slow-Food Presidium, as well as a producer of such typical products as Mariola (cured and for cooking) and Spalla Cruda (with and without bone), both of them also Slow-Food Presidiums.

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