Culatello di Zibello is a cured meat with a Protected designation of origin in the EU and UK 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.

Characteristic of: Emilia-Romagne cuisine Italian cuisine
Categories: Italian products with protected designation of origin Salumi
Contains: Pork
Contains, including ancestors: Pork
Also known as:
Wikidata ID: Q1758911
Wikipedia title: Culatello di Zibello
References:
Wikipedia article: Culatello di Zibello

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