Culatello di Zibello is made only in the province of Parma from pigs reared in Lombardy and Emilia Romagna. Pear-shaped, it is a red salami with flecks of white fat; it has an intense aroma and a sweet, delicate taste. It is hand salted, stuffed into natural gut, tied with a net of twine, dried for one to two months and matured for at least ten months.

Farming Company AN.FO.RA.

Andrea Andrei
via Casalbarbato 137
43012 loc. Casalbarbato – Fontanellato (PR)

fax +39 0524 527854
mob. +39 348 8710156
info@an-fo-ra.com

www.an-fo-ra.com