€ 17,00

Description

Ingredients: Pork, Salt, Pepper & Garlic.
2 Day Shiiping.

The Culatello di Zibello DOP is one of the noblest salamis of Italian haberdashery, due to its long and delicate processing technique, because it is produced with the most prized part of the pig, the thigh walnut and because of its rarity. The Culatelli DOP must be worked completely by hand, produced only in the winter months and seasoned without the aid of refrigeration systems. The production area of the Culatello DOP is characterized by cold, long and foggy winters, with torrid and sunny summers, the right alternation of dry and wet periods allows the slow maturation of the cured meats, during which the unmistakable scents and flavors develop made famous in the world the Culatello di Zibello DOP . This is why these culatelli have become famous for the sweetness, flavor and softness that each slice expands on the palate and are appreciated by those looking for wholesome food, the fruit of skill, the commitment and passion of men, driven by love for your work. The preparation for the Culatello tasting is a ritual: take the culatello, free it from the cords that surround it, place it under running tap water and brush it carefully. At this point the Culatello is wrapped in a cloth and immersed in a container containing white or dry red wine. Here the Culatello should stay at least one day; once removed from the wine, the culatello is stripped of the skin, perfectly trimmed of the external , cut into thin slices. At the end of the use spread a knob of butter on the cut of the Culatello to keep it soft. To keep it wrap it in a dry cloth and store it in a cool cellar or in the refrigerator.

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Culatello di Zibello DOP Sold by the Pound

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