It is obtained from the hind limbs of the pig, with the fat and rind removed, in which the muscle mass around the femur is isolated. The front part of the cut is intended for the preparation of the “fiocco”, which has a shorter curing time than the culatello.
Both, culatello and fiocco, are specialties from the Parma area; Culatello di Zibello has received the European PDO brand. Their nutritional value is similar to that of cured ham with the fat removed.