Negroni Salumi
Culatello di Zibello PDO
Culatello from the finest part of the heavy Italian pork leg, web-tied and aged at least 20 months at Villa Gambara, Zibello.
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| Category | Cured meats |
|---|---|
| Weight | 4 kg |
| Ageing | minimum 20 months |
| Allergens | Gluten-free |
Description
Culatello from the finest part of the heavy Italian pork leg, web-tied and aged at least 20 months at Villa Gambara, Zibello.
