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To talk about how Culatello is prepared alone is a fascinating story. The meat is worked by hand and knotted up in string, salted and left to stand. After a few days the Culatello is massaged to help absorb the salt and then packed in by hand with a typical web-like binding. It then passes on to a slow natural maturation for at least 10 months. |
The accurate preparation process conforms to regulatory provisions governing production and is protected by the D.O.P. mark stamped by the Parma Quality Institute, certifying the quality of products complying with the very strict regulatory provisions. |
Negroni is the leading producer of Culatello di Zibello D.O.P., with about one fourth of the entire domestic production. |
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