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F2300045
Culatello Di Zibello D.O.P. Antica Ardega (4.5kg approx.) VILLANI
£91.75
PDO cured pork hind leg (fiocco) aged for 18 months in terracotta cellars.
| Case Size | Kilos |
|---|---|
| Format | 4.5kg |
| Brand | VILLANI |
| Origin | Emilia Romagna,Italy |
| Ingredients | Pork, sea salt, spices. |
- gluten free
- lactose free
Culatello, a speciality of the Parma lowlands, is made from the largest muscle of the pig's hind leg. The meat is trimmed to isolate the lean part (fiocco), then deboned, skinned, hand-salted, and encased in a natural bladder before being carefully hand-tied. Known as the 'King of Cured Meats,' Culatello di Zibello is a highly prized delicacy in Italian cuisine. According to PDO regulations, the pigs must be born and raised in Emilia-Romagna and Lombardy. After dry salting and resting, the meat is aged for around 18 months in the damp terracotta cellars of Antica Ardenga, where it develops a distinctive, rich flavour and aroma, making it a cherished product among connoisseurs.
| Typical Values | per 100g |
|---|---|
| Energy (kJ) | 820 |
| Energy (kcal) | 196 |
| Fat (g) | 13 |
| of which saturates (g) | 4.6 |
| Protein (g) | 19.7 |
| Salt (g) | 4 |
| Moisture (g) | 49.5 |
| pH | 6.5 |
| Aw | <0.92 |
| Product Life (Days): 90 | |