Culatello di Zibello PDO: History and Tradition of the Bassa Parmense

Culatello di Zibello PDO is the symbolic cured meat of the Bassa Parmense and represents one of the highest expressions of Parma’s gastronomic tradition. Its origins date back to the 15th century, when in the areas along the Po River the most prized part of the pork leg began to be used to create a cured meat destined for noble tables.

Its uniqueness is linked to the foggy and humid microclimate of Zibello and the surrounding municipalities, which is essential for a slow, natural ageing process that can exceed 18–24 months. Even today, Culatello di Zibello is produced according to traditional artisanal methods, passed down from generation to generation.

Recognised as a PDO product, Culatello di Zibello is an ambassador of Parmense gastronomic culture throughout the world, a symbol of quality, territory and Italian craftsmanship.

Zibello and Culatello: Two Signature Festivals

Zibello is the home of Culatello di Zibello PDO and celebrates it every year with two major events: the Zibello stop of November Porc and the Culatello Festival.

November Porc, held in November, is a travelling event across the Bassa Parmense that stops in Zibello with food stands, tastings and initiatives dedicated to the tradition of pork butchery.

Between late May and early June, the Culatello di Zibello Festival takes place — the most important event dedicated to this famous cured meat — featuring tastings, traditional dishes, meetings with producers and entertainment.

Two different yet complementary events that make Zibello a key destination for anyone wishing to discover the “king of cured meats” in its homeland.

🍽️ Restaurants Serving Culatello di Zibello PDO

The Bassa Parmense is the ideal place to taste authentic Culatello di Zibello PDO, served according to tradition in the area’s historic restaurants and trattorias. Here, Culatello is not just a product, but a gastronomic culture expressed through simple, genuine dishes closely linked to seasonality.

Restaurants in the Zibello area, Polesine Parmense, Soragna, Busseto, Roccabianca, San Secondo, Sissa, Colorno, and the villages along the Po River offer Culatello di Zibello PDO in full respect of the designation rules, enhancing its delicate aroma and soft texture.

🥓 How Culatello di Zibello is served in traditional restaurants

In the restaurants of the Bassa Parmense, Culatello di Zibello PDO is mainly served:

• naturally, sliced very thin

• accompanied by warm bread or torta fritta

• with mountain butter or aged Parmigiano Reggiano

• paired with wines from the Parma Hills or the lowland area

The simplicity of the dish is a deliberate choice: to leave space for the absolute quality of the product and its long, natural ageing process.

November Porc 2025 has just come to an end and, as always, it turned Zibello and the Bassa Parmense into a great stage of flavours and traditions. If you weren’t able to attend, here’s what you missed: the scents of traditional pork butchery in the streets, tastings of artisanal cured meats, moments of celebration with music and shows, and the irresistible atmosphere that only this event can create every year.