I was amazed at this intricate tying of the Culatello di Zibello outside of Parma.
It is one of the most precious ( expensive) prosciuttos that exists in Italy. It is made using the central part of the back hams, cutting away the excess.
It is heavily controlled and is part of the Slow Food movements ARCA of foods to be saved.
Only 13 artisans in 8 regions of the Parma area make it and the laws are strict.
No refrigeration is used in aging.
It is much more expensive than normal prosciutto, but worth every penny.
I am passionate about pork and artisan butchers.
Photos are from my visit to
The Antica Corte Pallavicina
owned by the Spigararoli brothers.
Wow. I have heard a bit about culatello. Indeed that tying is absolutely amazing. I seem to recall having read that people purchase them ahead of time and their name is inscribed on their own personal culatello. That’s some precious ham! The air in the rooms (or are they caves?) where they are cured must be absolutely amazing. Judy, you go to the best places!
Here’s another fine artisanal product that I need to taste! Will it ever end…gee I hope not! Is it as $$ as Cinta Senese or wild boar proscuitto, both are, can I say, awesome! Thank you Chianti!
Phyllis, it is very expensive by the kilo, but buying 100 grams, is a lot. It sliced paper thin and much drier than a normal prosciutto and MUCH more full of flavor. totally worth it.
yes Adri, i have some foto’s of the aging rooms, one with osteria francescana, another prince charles!