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Category cured meat

Culatello di Zibello
cured meat

Culatello di Zibello

Generality What is the culatello of Zibello? Culatello di Zibello is an Italian salami, typical of the province of Parma. It is produced from a part of the pork leg ( Sus scrofa domesticus ), raw, finely processed, salted, stuffed and seasoned. Note : the Culatello di Zibello is different from the breech or culaccia, consisting of the same cut but also including rind and suitably sprinkled with lard on the remaining surface

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cured meat

Speck

What is Speck The speck is a smoked sausage that can be placed in the group of "salted meats". It is a typical South Tyrolean product, designed by local people around the 13th century AD to preserve meat in the absence of more advanced equipment. The starting material is the pork leg (binomial nomenclature: Sus scrofa domesticus ), which is the same as ham; however, the speck is distinguished from the latter by a different and characteristic process, which gives it unique organoleptic peculiarities of its kind
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