Culatello di Zibello is heritage and richness of that particular foggy flatland near the big Po river: actually, it is the climate itself which represents a determining factor for the right aging of the King of salumi. The art of making Culatello have been passed on for generations and it houses in itself the history of a land, its people's tradition and the particular climate.
When we talk about old traditions to describe the art of making Culatello, we don't make a mistake.
The reputation that this product has all over the world is quite recent, but the traditional manufacturing and the history of Culatello began many years ago.
The story goes that (there have never been more appropriate expression, for the fact that we are talking about tradition) in 1332, during the wedding feast of Andrea Rossi and Giovanna dei Conti Sanvitale, it was offered some Culatello, which was a newlyweds' gift; later, the Pallavicino family gave Culatello as a gift to Galeazzo Maria Sforza, Duke of Milan.
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