The Culatello di Zibello PDO, King of Charcuterie and the most precious member of the Negroni family has finally arrived in America! This handmade delicacy with its rich history dating back to the 1300s is dedicated to those with the taste for the good things in life and tells the story of all that is Italian: Love, Passion and taking your time.

According to legend, it was created by chance when a modest butcher accidentally boned a ham and, in order to correct his mistake, salted and tied what was left of the meat: the result was Culatello. 


The Secret Art Of Charcuterie 
The Culatello di Zibello PDO represents the highest expression of excellence by Pietro Negroni. Its unmistakable pear shape and deep red color are the results of an ancient ritual only known by local craftsmen, including a secret recipe and knitting technique, executed by hand, that prepares the Culatello for its long rest in the cellars of Villa Gambara, where it remains to achieve perfect maturation.  

The secret art of charcuterie

Time & Location 
Stella’s Culatello di Zibello PDO is produced in the Parma valley, at Villa Gambara, a seventeenth-century structure that was transformed into the artisanal laboratory where, to this day, the Master Craftsmen of Charcuterie carry forward the outstanding centenary tradition of Culatello di Zibello PDO. The local climate conditions of the Po river region with its foggy humid winters alternating with long torrid summers favor the product’s ideal maturation. The PDO certificate stands for Protected Designation of Origin – and guarantees an entirely Italian supply chain, from the careful selection and nutrition of cattle throughout the production and distribution. 

Quality & Refined Flavor
Sweet, delicate and refined.
 These are the attributes that best describe the taste of Culatello di Zibello with its deep red color and discreet fat marbling. Thinly sliced it is best accompanied by a sparkling wine or beer, or with simple bruschette, in order to fully unfold its exquisite complex aromas with hints of wine, nuts, and spices, that are so characteristic of the region of Zibello. 


Open 20 minutes prior to tasting, and slice rigorously paper thin in order to bring out the product’s unique flavor to the fullest. Culatello di Zibello goes well will all types of sparkling wines, such as Franciacorta Brut or Prosecco but may also be enjoyed with a Lager or Pilsner beer.

Best accompanied by simple ingredients that enhance the flavor offered by each slice. For a gourmet appetizer, simply served with bruschetta and butter curls or used as garnish for pasta with melted butter to create a main dish with a special touch.