a protected designation of origin cured meat typical of the province of Parma
italian pronunciation: /cu-la-tèl-lo/
Benedetta Spigaroli, of the Antica Corte Pallavicina, explains the Culatello di Zibello processing, from the invescicatura to the long, slow journey of the maturing process in the cellar.
Gourm.itpedia 