Culatello di Zibello PDO has always been considered the undisputed King of Italian butchery.
Obtained from the core of the pork leg, skinned and salted strictly by hand only with Cervia Sea Salt, then, again by hand, wrapped in an exclusively natural bladder and finally tied with the "spider web" technique, as tradition dictates.
Once aged, the Culatello will give unique and incomparable sensations, thanks to its sweetness and aromatic complexity.