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DALLATANA SRL

Busseto · Province of Parma · Emilia-Romagna

🏡 Tastings & visitsCoppa di Parma IGPCulatello di Zibello DOP

In the heart of Busseto's curing tradition, Dallatana SRL masters the craft of Culatello di Zibello DOP—that pear-shaped delicacy defined by its delicate sweetness and gossamer fat layer. The producer draws on the seven-municipality terroir where this protected origin thrives, transforming pork into slivers of refinement. Visitors to the facility discover how time, humidity, and the Piacenza plain conspire to yield a product of uncommon subtlety and depth.

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

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What it makes

IGP

Coppa di Parma

A cured pork neck from the Parma area, matured at least 60 days, with tender slices, red lean and pink fat.

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Culatello di Zibello

Salume crudo stagionato a forma di pera con un leggero strato di grasso, caratterizzato da gusto dolce e delicato.

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