CULATELLO DI ZIBELLO 20 months kg 3,6 – 4,2

Perfumed, fragrant, dry, exciting: why is it so cherished? Well, this is a special cold cut; it’s secret lies in the aging process it is subject to, which takes place in specific cellars. The stone walls of these cellars release a constant degree of humidity, and the cyclic turnover between the severe winter cold as well and the humid summer hot allows specific mildews to cover the cured stuffed meat, thus giving the Culatello its unique set of perfumes.
During the aging process the Culatello is constantly subject to brushing and cleaning procedures, while it slowly reaches its maturity in the cellar. Before slicing and serving, this cold cut requires a specific treatment. We suggest to dunk the Culatello into a solution of water and dry white wine; it must be then peeled off before its slicing and serving. In order to be conserved in the correct way, a sheet of transparent paper must cover the Culatello, and we suggest to fold a clean rag around the product before storing it into the mildest area of the fridge. Cut away the hard edges and slice it thinly; serve with a little curl of butter and flavourless white bread.