Culatello di Zibello DOP is the result of the Spigaroli family's know-how. It is produced only during the winter months; after a massage with Fortana wine and garlic, it is salted with salt and ground pepper (there are no nitrates, sugars, flours or other additives or stabilizers). It is then mixed, tied and, after a short drying period, matured, still in the ancient environment where the microclimate and our knowledge decide its fate. In fact, the curing process takes place in the historic cellars of the Antica Corte Pallavicina, dating back to 1320.

For the production of Culatello di Zibello DOP, only the meat of pigs weighing between 180 and 230 kg is used. The ingredients are few and simple: pork, salt, pepper, Fortana wine, garlic and the expert hand of the masalèn (butcher in the Emilian dialect).