Culatello di Zibello DOP, a rare Italian salumi, is the most famous and appreciated local product in Zibello, a town in the Province of Parma in the Italian region Emilia-Romagna, only produced in the autumn and winter months. This slowly cured 18 – 24 months boneless ham is made from the pig’s hind leg, with a unique, complex, and delicate flavour.

Keep refrigerated

*Photo for reference only.