The history of Culatello seems to date back as far as 1322. Tradition has it that Culatello was invented by chance – it resulted from a butcher’s error in boning a ham. He salted and tied what remained of the meat, thus creating Culatello. Culatello di Zibello, pride of the company, is produced with the most valuable part of a pork leg, coming exclusively from heavy Italian porks. Only sea salt and pepper are added, as per the P.D.O. relevant guidelines. It is cased into natural pork casing, then tied, dried and cured in the magnificent Villa Gambara cellars. The entire processing is made by hand. Every piece of Negroni Culatello di Zibello is individually monitored until the P.D.O. seal is stamped on it by the Parma Institute of Quality. Internationally recognized as one of the most prized products of Italian charcuterie, Culatello di Zibello has maintained its rigorous production routine throughout the centuries. The unique aroma resulting from this long and slow process is intense and unmathced, with a distinctive sweet and fragrant flavour
: Culatello di Zibello D.O.P.