Where is Culatello di Zibello produced?

Culatello di Zibello is produced in 7 municipalities in Emilia-Romagna, Italy: Busseto, Colorno, Polesine Zibello, Roccabianca and more.

DOP (PDO — Protected Designation of Origin) certifies that every production step happens in the defined zone with official methods.

DOP · since 1996

Culatello di Zibello

Food · PDO · 7 municipalities

Culatello di Zibello DOP is distinguished from neighboring cured meats by its exceptionally narrow geographic scope and small producer base. While other regional specialties are produced widely, this denomination is restricted to just 7 municipalities within Emilia-Romagna, including Busseto and Colorno. Since gaining official European recognition in 1996, the production has remained highly exclusive. Today, only 20 verified producers are permitted to craft this food. The Consorzio di Tutela del Culatello di Zibello closely monitors these select makers, keeping the entire output concentrated strictly within the boundaries of these specific, authorized municipalities.

GuidesSpeck, Bresaola, Mortadella, Culatello: Italian Cured Meats DOP IGP Beyond Prosciutto →Emilia Romagna Food Travel: a Guide to Italy's Food Valley →

Production zone

The producers 20

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Agricola Tre Valli soc. coop. – Negroni

San Martino Buon Albergo

Antica Corte Pallavicina s.r.l. – Terre Verdi

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Az. Agricola Brè del Gallo di Magnani Alfredo e C. snc

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Cacciali Graziano srl

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CroceDelizia di Carraglia Ernestino

See all 20 producers →

+ 12 more — every one from the consortium's official list

Frequently asked questions

Where is Culatello di Zibello produced?: Culatello di Zibello is produced in 7 municipalities in Emilia-Romagna, Italy: Busseto, Colorno, Polesine Zibello, Roccabianca and more.
What does DOP mean?: DOP (PDO — Protected Designation of Origin) certifies that every production step happens in the defined zone with official methods.