Culatelli, Culatte and... Champagne by the pool.

Don’t be scandalized, I would never want to seem vulgar: I’m talking about salami. Specifically, we are talking about the king of Italian salami: Culatello and its variations. Let’s make it clear right away: to be called Culatello, it must come from Zibello. The DOP certifies that only in this town of the lower Parmense can there be a salami that has the typical characteristics of Culatello. So beware of all the others and know that any Culatello that does not have the specification “Culatello di Zibello DOP” is a fake.

Culatello and various imitations

Parma is the capital of the Food Valley, where the main Italian excellences that the whole world envies us are found. We have already clarified this before, discussing the DOP certification: we therefore know that there is an important restriction on the name Culatello, although this type of salami has been made all over the hilly area of the lower Parmense. It is a tradition that has never faded and has lasted until today. Many private farmers and breeders can still work defined quotas of meat to produce their own salami, but in the end, many are different from the true Culatello di Zibello DOP. And here come Culatte, Culattine, Granculattine, Culacce, and whatever else you want to add.

Differences between Culatello and various Culatte

There is a substantial difference between Culatello di Zibello and various Culatte. First of all, the Culatello is a cured meat product made from the anatomical part of the bundle of posterior and internal crural muscles of the pig’s thigh, appropriately cleaned on the surface and trimmed until obtaining the classic pear shape. The salting mixture contains salt, whole and/or crushed pepper, and garlic. We have copied the definition given by the Protection Consortium to avoid errors. All processing must be handmade and the aging can vary from 10 months for the smaller pieces of 3 kg up to 14 months on average for all other types. Culatte, Culacce, Granculattine, and Culattine are instead always the same cut as Culatello but, unlike the latter, are not wrapped in the bladder and, especially, have a layer of rind on one side and lard on the other. They are softer and normally less aged than the Culatello di Zibello, moreover, they have little waste and their flavor is definitely less pronounced and exciting than the gem of Zibello.

Culatello and Champagne: a luxurious pairing

Of course! A real combination to be savored, so to speak, by the pool during the hottest times of the year and especially at dusk when tiredness fades and our body regains its vigor. Champagne, for those who want to dare a bit of glamour, but we remind you that some of our Italian sparkling wines can also support the organoleptic and aromatic strength of the great Zibello salami. If we decide to indulge in the cousins of Culatello di Zibello DOP, know that Culatte and Culattine are softer, less flavorful but creamier and fattier, therefore it’s better to use Champagne that is not particularly demanding, perhaps made from Chardonnay or Pinot Meunier grapes. The great pure Pinot Noir must go with Culatello di Zibello DOP. There are no simple alternatives, except for some Franciacorta Pas Dosé of great intensity.

Bernardo Pasquali