Gualerzi, presidente del Consorzio di Tutela: «Così favoriamo le lunghe stagionature»
A maximum weight at the time of branding (i.e. 10 months) that goes from 5 to the current 6 kilos, in order to meet an increasingly evident trend among the producers of Culatello di Zibello Dop: a longer maturing period, between 36 and 48 months, capable of enhancing the flavours of the “King of cured meats” even more. This is one of the main novelties communicated by the Consorzio di Tutela del Culatello di Zibello Dop, which has amended its specifications for the first time.
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