Parma Specialties 2017-08-11T17:53:36+00:00

PARMA SPECIALTIES

From the hands of Ibis master pork butchers (“norcini”) comes the range of Culatelli and other Cured Specialties from Parma territory.

Culatello di Zibello PDO  

The Culatello di Zibello PDO is the most prized and exclusive product of the Italian charcuterie. The area and its characteristic climate are an essential factor in maturing and curing the Culatello. Processing of the haunches entirely by hand, dry salting and peppering. Insertion in natural skin, sewing and binding by hand, and special curing in traditional cellars for at least 14 months. This gives the intense fragrance of cured ham, smooth and delicate flavour to the Culatello di Zibello.

BINDING BY HAND
GLUTEN-FREE 
LACTOSE AND MILK PROTEIN-FREE 

PRODUCED IN BUSSETO (PARMA)   

Culatta di Busseto  5 PINS

A prestigious charcuterie product typical of Parma, produced in the traditional way by craftsmen. It is produced exclusively using selected, heavy-weight national pig haunches. The best, most sought-after part is taken from the haunch, without the bone, leg and brisket. Processing is extremely natural, it is not inserted in a casing because one side is covered by the rind, while the lean part is covered with lard to keep the product soft while it is curing. The Culatta is then netted and cured in our natural cellars for at least 14 months.

“The rind and the grease mature this delicacy in a balanced way. The ruby red slice releases intense, inviting aromas. Soft, sweet and persistent with a full, consistent taste.A jubilation of sensory emotions if enjoyed with the “focaccia” flat bread of the Bassa Parmense. Just like it once was!”

GLUTEN-FREE 
LACTOSE AND MILK PROTEIN-FREE 

PRODUCED IN BUSSETO (PARMA)   

Coppa di Parma PGI 

The Ibis Coppa is the result of the careful selection of Italian pork necks and a hand-crafted process, following the ancient traditions from Parma. The special curing mix and the maturation in natural cellars give it an intense aroma of matured product and a soft, mild and delicate flavour.

BINDING BY HAND
GLUTEN-FREE 
LACTOSE AND MILK PROTEIN-FREE 

PRODUCED IN BUSSETO (PARMA)