A plate of succulent Culatello, an Italian excellence.
I think my favorite cured meat is Culatello di Zibello, an Italian excellence.
If there is one, I prefer it to raw ham.
Do you like culatello?
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Culatello di Zibello is a cured meat with a protected designation of origin typical of the province of Parma. Listed among the Slow Food Presidia of Emilia-Romagna, Culatello, mentioned with certainty for the first time in a document from 1735, is produced starting from the pork leg stuffed into the pig's bladder.
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