The new Production Specification raises quality standards, also reducing salt
The new production disciplinary for Culatello di Zibello PDO was published in the Official Gazette on Friday. The Ministry of Agriculture and Food Sovereignty and Forests (MASAF) has published the decree approving the ordinary amendments concerning article 6 which establishes the chemical-physical and microbiological characteristics (pH, humidity and sodium chloride) of the denomination from. The analytical characteristics of the product have been updated to reflect the evolution of pig breeds and breeding techniques and allow production today with ever higher quality standards, also and with particular reference to the value of the salt which has been further revised downwards .
Culatello di Zibello is a niche product - every year, just over 90,000 Culatelli di Zibello can boast the prestigious DOP designation - which is gaining wide acclaim both in Italy and abroad. The sector has about 300 employees, with a turnover that in 2021 exceeded 23 million euros.
The Consortium for the Protection of Culatello di Zibello associates all 23 manufacturing companies and, in June 2010, obtained the prestigious recognition from the Ministry of Agricultural, Food and Forestry Policies (MIPAAF). Currently chaired by Romeo Gualerzi, the Consortium, with a special brand, guarantees the consumer that the Culatello di Zibello DOP exactly respects the traditions and is still made "as it once was". Since 1996, as a guarantee of the meticulousness of the production process and the uniqueness of the product, the Culatello di Zibello enjoys the Protected Designation of Origin (PDO), a quality mark that is attributed by the European Union on the basis of specific community regulations , given to those products whose qualitative peculiarities depend essentially or exclusively on the territory in which they are produced.
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