Culatello di Zibello
Culatello Di Zibello is made by taking the ham and separating the central culatta muscle (back thigh) and trimming it to a traditional pear shape - those trimmings are then used in the production of salami. The meat is rubbed with salt, pepper, wine and garlic, before being placed into the pigs bladder and bound with string and left to age for up to fourteen months.
Often referred to as the 'King of Hams', culatello is the peak of Italian prosciutti. The high relative humidity of the production area promotes a unique set of moulds, which impart a distinctive sweet and earthy favour to this uniquely rich and complexly-flavoured prosciutto.
Profile
Ingredients
Serving suggestions
Pickup available at Borough Market
Usually ready in 24 hours
Culatello di Zibello
100g
Borough Market
Borough Market
Three Crown Square, 8 Southwark St
London SE1 1TL
United Kingdom
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Or products are sent from all over Italy to a transport hub just outside Milan.
From there everything is exported straight to us at Borough, arriving early on Friday. Over the years we have formed close relationships with our producers. This, combined with the short, direct supply chain, means we can be confident in the quality, provenance, and consistency of our products.
All online orders are compiled in our warehouse unit in Borough Market
Our purpose built facility, opened in 2018, includes an environmentally controlled curing room, cold storage and a prep kitchen. All product preparation happens here - hams are de-boned, salami sliced, and cheeses cut to order. If you order from us on-line, you will be getting exactly the same products that we sell in our Borough shop.
We want our products to arrive with you in perfect condition
We've spent a long time researching and planning the best and most sustainable way of sending our products out by post. We are confident of our logistics, and pleased to be able to include reusable ice packs and sustainable 'wool cool' insulation as part of our packaging solutions.