And this, beloved gastrosophers, is the topus Uranus, the summa cum laude of the salumi: culatello di Zibello from Parma, Italy. It’s supposed to be one of the most antique salumi in Europe (date back to 15th century) and certainly the most prized. Culatello is made with the hind leg of pigs from Emilia Romagna and Lombardy. Then the meat is processed in Parma communes as the notorius Zibello. This delicacy is really something one should try at least once in life. 

And this, beloved gastrosophers, is the topus Uranus, the summa cum laude of the salumi: culatello di Zibello from Parma, Italy. It’s supposed to be one of the most antique salumi in Europe (date back to 15th century) and certainly the most prized. Culatello is made with the hind leg of pigs from Emilia Romagna and Lombardy. Then the meat is processed in Parma communes as the notorius Zibello. This delicacy is really something one should try at least once in life.