Origin of Culatello Ham

Culatello is one of the most distinguished "Salami" of the Italian tradition, it is originated in the Parma province and in particular from the Zibello area. Parma is a place famous for the quality of its pigs and the fantastic array of charcuterie, made from almost every part of the locally reared animals.
It has the ideal climate for raising pigs and many generations of local producers have mastered the art of curing and preserving the meats.

It is made from the muscular rear legs of the pig, with the skin and bones removed, matured in the ars on the banks of the river Po and of the lower Parma. Silky rose-colored meat cured in the humid climate of Italy's Po River valley, aged a minimum of almost 1 year. The boneless culatelli lose its moisture as they cure, resulting in a pear-shaped final product with a sweet porky flavor.

Culatello possesses a "denomination of origin" that dictates how the ham is produced and prevents imposters from being sold. Urban delicatessens may sell domestically produced culatello, but most are a far cry from the real thing.

Similarities of Culatello Ham and Jamon Iberico in terms of Production

Both hams are the pride of the two states. In Italy, if Prosciutto Ham is the prince, Culatello is the king, same as in Spain, they also have their pride of the nation called Jamon Iberico. These two hams came from the selected pigs that have a natural habitat in order to produce a quality meat. Both have their fantastic color and a texture to make the most prestigious ham.

Differences between Culatello Ham and Jamon Iberico

This boneless ham called Cullatello is made of the largest muscle from the rear leg of the pig, thereby sacrificing a leg that might otherwise be turned into Prosciutto. That is the reason why Cullatello ham is much more rare and costly than the Prosciutto ham. Meanwhile, Jamon Iberico is not boneless, though that is the case, latter is much more special than the other because it came from a selected breed of Iberico pig; a strain of pig that varies significantly from other pigs found considerably from the European pigs. The unique genetic structure of the animal and its diet yield a ham that is more thoroughly marbled than a white pig; that is usually used for Cullatello.

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