Slow Food University of Gastronomic Sciences’ student Corby Kummer writes enthusiastically in The Atlantic about the deliciousness of culatello.
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‘LITTLE backside’ – as culatello translates into English – is made from the muscular rear legs of the pig, with the skin and the bones removed. The best known is Culatello di zibello and has been recognised by the European Union and granted DOP, or ‘protected origin’, status. Culatello di zibello is a Slow Food praesidia. It is becoming more difficult to find true artisan culatello because the farm buildings essential to its production are frowned upon by the health authorities of the EU.

Gloucestershire farmer – and heir to the British throne – HRH Prince Charles, who enjoys the Italian-cured culatello, has now entrusted his own pigs to Italian pig farmer Massimo Spigaroli. Owner of the Antica Corte Pallavicina, Spigaroli is also the president of the Culatello di Zibello consortium.

Consorzio del Culatello di zibello” DOP
From the thigh, the fat in excess is removed, as well the anterior part of the meat. Wisely salted and set in the bladder from expert hands, in the humid canteens it becomes a unique product. Soft, delicate, sweet, with its typical perfume and persistence that are probably higher than its fame, it will be a joy for you and your clients. Simply unforgettable. The thirteen producers unified in the consortium have some rules far stricter than the normal DOP, producing without additives and preservatives, uniquely in wintertime. It is forbidden to use refrigeration cells to modify the seasoning, using only the climate offered by this zone.