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Culatello di Zibello
Place of origin
Italy
Region or state
Emilia-Romagna
Media: Culatello di Zibello
Culatello di Zibello is a cured meat with a protected designation of origin (PDO) in the EU and UK (EC regulation n° 1263/96) typical of the province of Parma. Listed among the Slow Food Presidia of Emilia-Romagna, culatello, mentioned for the first time in a document dating back to 1735, is produced from the leg of pork, which is then stuffed into the pig's bladder.
and 10 Related for: Culatello di Zibello information
CulatellodiZibello is a cured meat with a protected designation of origin (PDO) in the EU and UK (EC regulation n° 1263/96) typical of the province of...
contamination. CulatellodiZibello possesses PDO status. It is commonly served as a starter. Strolghino is a salame prepared from leftover cuts of culatello. Italy...
tigelle above) Culatello – a cured ham made with the most tender of the pork rump: the best is from the small Zibello (culatellodiZibello) area, in Parma...
the normal prosciutto and aged, and may be cured with wine, with culatellodiZibello having PDO status. Coppa Spécialité Corse, a variety of capicola...
ISBN 0-671-42475-0. OCLC 7459647. "I formaggi storici di nicchia in Sicilia: aspet on ti produttivi e di mercato" (PDF) (in Italian). December 2007. p. 62...
Province of Parma: Strada del CulatellodiZibello Strada del Prosciutto e dei vini dei Colli di Parma Strada del Fungo Porcino di Borgotaro in the Province...
Polesine Zibello (Parmigiano: Pülésan Zibèl) is a comune in the province of Parma, Emilia-Romagna, northern Italy. It was formed on 1 January 2016 after...
Biodiversità (in Italian). "Bottarga di Favignana". Fondazione Slow Food per la Biodiversità (in Italian). ‘Fragola di Maletto’[permanent dead link], Fondazione...
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