Culatello di Zibello PDO

Only pork and salt make this family one of the most prized in Italian charcuterie. Selected raw materials and strict compliance with protected designation of origin regulations make Beretta cured meats Beretta to be savored. Not surprisingly called the King of cured meats, only the finest cuts of heavy pigs from the Po Valley, exclusively from Emilia Romagna and Lombardy, are used for Culatello di Zibello. Processed entirely by hand, as befits the most precious jewels, it is trimmed on the surface and trimmed to obtain the classic "pear" shape, then stuffed into a natural bladder. It is aged for a minimum of 10 months in the Beretta cellars Beretta Zibello, nestled on the water and enveloped in fog. With its intense aroma and structured flavor, it reflects the thousand-year-old tradition of master salumieri who have preserved their artisan knowledge intact. It has a distinctive taste, fragrant with the aroma of the cellar.