Mezzo Culatello di Zibello DOP, Antica Corte Pallavicina
Cured meat of Kings, King of Cured Meats
From pure Nera Parmigiana bred pigs, the top section of ham is skinned, salted by hand, sealed with lard, and matured in the ancient Spigaroli cellars for as long as 24 months. This ensures that it absorbs the slow, majestic richness floating above the land of Verdi.
Slow maturation, together with the ideal temperature/humidity conditions typical of Spigaroli cellars (owned by brothers Massimo and Luciano, famous worldwide for their butchering and curing skills) gift the culatello meats spicy notes of honey, Parmigiano Reggiano, wood, dried fruits; making the tasting experience enlightening and lasting, complex, in a constant and beautiful evolution.