Culatello di Zibello DOP is the result of the Spigaroli family’s know-how. It is produced only during the winter months; after a massage with Fortana wine and garlic, it is salted with salt and ground pepper (there are no nitrates, sugars, flours or other additives or stabilizers). It is then mixed, tied and, after a short drying period, matured, still in the ancient environment where the microclimate and our knowledge decide its fate. In fact, the curing process takes place in the historic cellars of the Antica Corte Pallavicina, dating back to 1320.
For the production of Culatello di Zibello DOP, only the meat of pigs weighing between 180 and 230 kg is used. The ingredients are few and simple: pork, salt, pepper, Fortana wine, garlic and the expert hand of the masalèn (butcher in the Emilian dialect).
BREED
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NERA PARMIGIANA
The Nera Parmigiana has an ancient origin and several historical documents testify how pig breeding in the Parma area was a deep-rooted and documented activity already at the end of the 15th century and how black-coated pigs were particularly appreciated at that time. The first document that expressly mentions the Parmigiana breed dates back to…
TERRITORY
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PARMA
The city is situated between the Po Valley, the Tuscan-Emilian Apennines, and the Ligurian coast in the northern part of Emilia-Romagna, along the Via Emilia. Its central district, which is abundant in artistic masterpieces, roomy green spaces, and tiny and huge treasures from many centuries, welcomes both tourists and locals in the elegant setting of…
ANTICHE RAZZE 