Culatello is commonly identified as a sausage stuffed into a natural casing, which is usually a pig’s bladder. This charcuterie product anatomically comprises the band of crural muscles on the hindquarters and the inside of the pig’s thigh, cleaned and trimmed to create the classical "pear" shape. The salting mixture includes salt, whole and/or pieces of pepper, and garlic. Dry white wine can also be used, along with sodium nitrate and/or potassium within the strict legal requirements.

Described as the "King of salamis" it is definitely the most famous and celebrated. Every year just over 60,000 Culatellos of Zibello boast PDO certification. From today they also carry the trademark of the producer members of the Consortium of Culatello di Zibella: a further guarantee of the uniqueness and traditionality of Culatello of Zibello PDO.

Production area
Culatello comes from areas with long, cold and foggy winters, and hot, sunny summers around the banks of the Po in the towns of Busseto, Polesine Parmense, Zibello, Soragna, Roccabianca, San Secondo, Sissa and Colorno. This ideal alternation of wet and dry periods allows for the slow curing of the salamis, during which they develop the unmistakable aromas and flavours that have made Culatello of Zibello PDO famous the world over.