The cold winter months, from October to February are the ideal ones for the processing of pork. We took the opportunity to visit a company that produces high-quality meats, among which, the culatello of Zibello: Podere Cadassa in Colorno (Parma)
During the visit emerges ever more evident, as some products that make the history of our country, can only come from people who constantly work with passion, experience and reliability.
To produce the best culatelli Eddy, Enrico, Marco and Monica leave from the owners of the raw material. The pigs are reared under the conditions of hygiene and feeding them corn, barley, and legumes such as soybeans, mixed with flour and whey. A vegetable diet as this, rich in unsaturated fatty meats will allow to obtain a low cholesterol content.
To make the salted pork is used the most prized part of the thigh, boneless and defatted, salted water for about five days, then washed with wine and stuffed into a pig’s bladder and tied with string, giving a characteristic pear shape. From here the curing process with a constant control of temperature and humidity of the cellar.
The cellar and breathtaking surroundings, hundreds of hanging culatelli that are checked daily, brushing to remove mold in excess, until after 18/26 months may be sliced and eaten.
In the face of the company the same family runs the restaurant “Al Vedel,” where are proposed course all of their products and local traditional dishes.
Culatello, the salami, bacon, … from running out of words to smells and taste, then cooked shoulder with pickled vegetables, and ….
among them, the one that remains in my mind for the matching characteristics: the “cotechino” with zabaglione.
