Visit a Culatello producer in Parma region! Learn the secrets of the king of Italian salumi and enjoy a typical lunch with your friends and family.
What to Expect
If you ask an Italian amatore of cold cuts to name the best, the answer will be - with no hesitation at all - Culatello.
The word culatello means "little backside" and refers to the fact that culatello is made from the major muscle group one finds in a prosciutto seasoned and lightly salted, stuffed into a pig's bladder, tied to give it a pear-like shape, and then hung 8-12 months to cure in farm buildings in the Bassa Parmense, not far from the Po River where the mist swirls through the windows, interacts with the molds on the walls, and imparts a hauntingly elusive something that makes all other cold cuts pale by comparison.
Producers guarantee the origin of the product from a strip of land running through Busseto, Parma Polesine, Zibello, Soragna, Roccabianca, San Secondo and Colorno approximately a 1 hours drive from Parma. Your fascinating culinary journey includes a detailed visit of the production (all processed by hands) and the aging cellars, really suggestive.
You will conclude your Emilian experience with a typical lunch where you will taste the indescribably delicious flavor of this excellent cured meat combined with local delicacies and wine!
- Visit of a producer of Culatello DOP
- Culatello tasting
- Full typical lunch with local wine
What's Not Included
- Transportation (can be arranged upon request)