Today at the Salumeria, a meat so very rare and sexy arrived at the Salumeria via Italy: Culatello di Zibello. If Salumeria Rosi were a jeweler, Culatello would be our diamond. If our meats had a hierarchy, Culatello would be King. If we could drive our salume, Culatello would be a Lamborghini. What is it?Culatello di Zibello comes from the leg of an adult hog and belongs to the category of naturally-aged foods. After salting, the ham is aged for at least 11 months during which times the climatic features of the zone production play an essential part in determining the characteristics of the final product. The result is a distinctive, pear-shaped ham, entwined in reams of string that form a broadknit net. The meat is uniformly red and speckled with pieces of white fat between the muscle fibers. The scent is intense and distinctive, while the the taste is sweet and delicate.
I like to pair my Culatello (which, by definition, in Italian, means "nice ass") with a chilled glass of Lambrusco.
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