Authentic Culatello From Zibello, Modena. The King of Italian Cold Cuts.
來自摩德納Zibello的正宗Culatello。意大利冷盤之王
The Culatello di Zibello DOP Gualerzi is a salami with a protected designation of origin - DOP, typical of the municipality of Zibello. The Culatello of Parma is defined the king of meats. The Zibello DOP culatello can only be produced between the months of October and February, when the cold winter and above all the fog is present in the low plain. The typical humid climate has made since ancient difficult curing of the whole of the pig thigh is for this reason that the culatello is boned and ripened into smaller sizes. It presents characteristic pear shape with a minimum weight of 4 kg. After the baking season, seasoning is carried out in special wineries for at least 12 months.
Culatello di Zibello DOP Gualerzi 是一種薩拉米火腿，其原產地標記為DOP，是Zibello市的典型代表。帕爾馬的Culatello被定義為肉類之王。 Zibello DOP culatello只能在10月到2月之間生產，那時低寒的冬季尤其是低平原上存在霧。自古以來就很難固化整個豬大腿，這就是典型的潮濕氣候，因為這個原因，Culatello 被去骨並成熟成較小的尺寸。它具有特徵性的梨形，最小重量為4 kg。烘烤季節結束後，在特殊的釀酒廠中進行調味至少12個月
Approximately 8-10 pieces per serving
每份約8-10片
Keep refrigerated. To consume in max 48 hours after sliced.
保持冷藏。切片後最多48小時內食用
Please note: Each serving is base on grams, items may not be calculated in quantity
請注意: 每份都是以克為基礎，產品可能不會以數量計算
Wine Pairing: Fortana del Taro 'Nebbia e Sabbia' IGT, Podere Crocetta Zibello
葡萄酒搭配：Fortana del Taro 'Nebbia e Sabbia' IGT, Podere Crocetta Zibello
To learn more about our Italian Artisan Wines selection, visit "Wine Special Promotion"
要了解有關我們意大利工匠精選葡萄酒的更多選擇，請查看“葡萄酒特別推廣”
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