Culatello is considered one of the most prestigious deli meats in the Italian production tradition.

It is obtained from the hind limbs of the pig, defatted and deprived of the rind, in which the muscle mass around the femur is isolated.

The front part of the cut is used for the preparation of the “fiocco” (flake), which has a lower curing time than the culatello itself. Both, culatello and fiocco, are specialties of the Parma area; the Culatello di Zibello has received the European PDO mark.