CULATELLO DI ZIBELLO: the king of cold cut

In the cold cut classification, the culatello is so defined: “culatello di zibello is the muscular part of the pork backside, devoid of pigskin and bone, matured along the river Po zone and Bassa Parmense".

Anyway, what really matters and makes the difference in this process is the tradition, the genuineness of the local people, besides sweetness and flavour, conveyed to the palate at each slice. These are the secret and inimitable ingredients of Culatello, an excellent quality product, which is although threatened by industrialization.

Culatello is deeply rooted in the historic memory of local farms, that still stand in the farmhouses and keep alive a quality of long time ago, in despite of new ways of production that threaten to replace it. We can certainly imagine how far was this product to be available for poor people, until the latest decades of the past century. Few families could allow the valuable taste of Culatello and however its practice was limited both socially and geographically, which has lately been, in a way, its success...being so unfamiliar outside the area, it has gradually become a characteristic rarity, meanwhile feeding the legend and almost surrounding it with a thick fog, so typical of this land.

FORTANA DEL TARO: a par excellence wine of the Bassa

This trip will take us through an other outstanding product of the area, a remarkable wine, whose native environment is the land of San Secondo, in the neighbourhood of Pavarara, where once flowed the river Taro and where the fields have a gritty and sandy surface.

This is surely the oldest amid the local wines and obey to all requirements needed to satisfy a modern consumer: it is mildly alcoholic, fresh, sparkling and fruity. Furthermore it is uncomparable with the best cold cut of the region, like the Culatello mentioned above. Beside the land of San Secondo, the grape also grow up and vinify in other neighbouring areas, like Soragna, Busseto and more municipalities.

The production of this typical wine cannot unfortunately satisfy all the requests from outside, a peculiarity that makes it an even more rare and precious wine.