Meat & Salumi Culatta makes its American debut Made in the south of Parma from a boneless pork thigh, the same cut used for culatello is…
Meat & Salumi Culatello di Zibello PDO focuses on exports Currently, the production is around 85 thousand pieces per year with a constantly growing…
Meat & Salumi The democratization of the ‘Culatello Pdo’ has caused a collapse in export Italy’s producers of the most prestigious Italian cured meat, give alarm for the drop of…
Meat & Salumi Cured meats, when ‘Dop’ makes the difference Italia Alimentari sets its sights on Culatello di Zibello Dop, an Italian cured meat…
