Cured Meats
Culatello di Zibello
Emilia-Romagna, Italy
The 'king of cured meats': the heart of the ham, aged in the foggy Bassa Parmense for at least 12 months. Sweeter and more prized than whole prosciutto.
Original eatfuls sticker artwork
What it is
A closer look at Culatello di Zibello.
The 'king of cured meats': the heart of the ham, aged in the foggy Bassa Parmense for at least 12 months. Sweeter and more prized than whole prosciutto.
What to look for
Know it when you find it.
Boneless pear-shaped cut, deep red color, white fat marbling, sliced thin, served alone.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Culatello di Zibello.
Names around the table
One food, more than one name.
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