{"id":11123,"date":"2020-10-17T17:38:19","date_gmt":"2020-10-17T15:38:19","guid":{"rendered":"https:\/\/www.isaporidianna.com\/negozio\/uncategorized\/culatello-di-zibello-dop\/"},"modified":"2023-02-10T15:46:50","modified_gmt":"2023-02-10T13:46:50","slug":"culatello-di-zibello-dop","status":"publish","type":"product","link":"https:\/\/www.isaporidianna.com\/en\/shop\/parma-ham-and-sausages\/culatello-di-zibello-dop\/","title":{"rendered":"Culatello di Zibello DOP"},"content":{"rendered":"

Culatello di Zibello DOP
\n<\/span><\/h3>\n

Manufacturer:<\/strong> Dallatana SRL<\/a>
\nFormat:<\/strong> Whole or half
\nIngredient list:<\/strong> Pork, sea salt, flavorings, spices. No food preservatives.<\/p>\n

Non-food ingredient list:<\/strong> pork, salt and pepper.
\nSeasoning:<\/strong> +15 months
\nNet quantity of the food:<\/strong>
\nCulatello di Zibello Half ready cut: Minimum weight 1.48 kg
\nCulatello di Zibello Whole : Minimum weight 4 ,with average about 4.5 kg.
\nCountry of origin of the product:<\/strong> Busseto (PR)<\/p>\n

Instructions:<\/span><\/h4>\n

Upon receipt, store the vacuum-packed product in the refrigerator and the whole product in a cool place.<\/p>\n

Storage condition:<\/span><\/h4>\n

If the sausage is whole or vacuum-packed, it should be stored in a designated environment<\/strong> with controlled temperature and humidity<\/strong>.
\nIn case it is sliced or “started,” however, it is advisable to cover the cut part with a food-grade cling film<\/strong> or Baking paper <\/strong>before storing it in refrigerator<\/strong> or, as experts advise, wrap it in cotton cloth <\/strong>(You can also store this cured meat in the Freshness Saver Pouch<\/strong> <\/a>found in our Shop in the“Kitchen Accessories<\/a>” section).<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Culatello<\/strong> is the KING <\/strong>of cured meats<\/em> typical of the Bassa Parmense area that is made from the back of the thigh of heavy pigs born and raised between Emilia Romagna and lower Lombardy.
\nCulatello is the noblest and most prized<\/strong> part of the thigh<\/strong>.
\nAs with other typical cured meats of Parma and Province, aging must take place in damp, dark places and in a natural way for at least 15 months.
\nThe special features of this tasty sausage are its sweet and delicate flavor<\/em>, intense and persistent aroma; the slices have a low percentage of fat<\/strong> and a ruby red color: a joy for the palate and the eyes!<\/p>\n","protected":false},"featured_media":12702,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"product_brand":[],"product_cat":[1371],"product_tag":[1619,1620,1623,1624,1625,1754],"class_list":{"0":"post-11123","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-parma-ham-and-sausages","7":"product_tag-culatello-buy-now","8":"product_tag-culatello-en","9":"product_tag-culatello-di-zibello-buy-online","10":"product_tag-zibello-culatello","11":"product_tag-online-culatello","12":"product_tag-culatello-sale","13":"pa_porzione-intero-en","14":"pa_porzione-meta-sottovuoto-en","16":"first","17":"instock","18":"shipping-taxable","19":"purchasable","20":"product-type-variable"},"yoast_head":"\nCulatello di Zibello DOP buy online vacuum packed directly to your doorstep<\/title>\n<meta name=\"description\" content=\"Culatello di Zibello is the King of cured meats typical of the Bassa Parmense, which is made from the back of the thigh of heavy pigs.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.isaporidianna.com\/en\/shop\/parma-ham-and-sausages\/culatello-di-zibello-dop\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Culatello di Zibello DOP buy online vacuum packed directly to your doorstep\" \/>\n<meta property=\"og:description\" content=\"Culatello di Zibello is the King of cured meats typical of the Bassa Parmense, which is made from the back of the thigh of heavy pigs.\" \/>\n<meta property=\"og:url\" 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