Culatello di Zibello DOP

It is defined as the king of salami. It is a choice cut from the back leg of pigs born and raised between Emilia Romagna and Lombardia. Its flavour is sweet and delicate, its aroma intense and long-lasting. The only ingredients used are pork, salt and pepper; it ages in a damp cellar for at least 15 or 16 months and weighs between 4 and 5 kg.