Antica Corte Pallavicina - Polesine Zibello (PR) • via Sbrisi, 3 • tel. 0524 96106 • 0524 936539 www.fratellispigaroli.it
MEAT pork
DISTRIBUTION domestic and foreign
DIRECT SALES yes
E-COMMERCE yes
RESTAURANT POINT yes
ACCOMMODATION yes
CULATELLO DI ZIBELLO DOP GOLD
BLACK PARMA PIG LARD
GENTLE SALAMI IGP
COMPANY. The reign of Massimo and Luciano Spigaroli revolves around the culatello di Zibello: the production laboratory, the ancient maturing cellars full of noble molds where the cold cuts of the Verdian lands rest, the exclusive relais of charm, the starred restaurant and the Hosteria del Maiale, the museum of culatello and masalèn. Not far away is the family restaurant Al Cavallino Bianco, where this beautiful story of the Bassa Parmense began, on the banks of the river Po. Not even two kilometers away is the farm from which almost everything that arrives on the table comes, the breeding of black and white pigs of Parma, the agri-shop with the farm products.
PRODUCTS. Encyclopedic Culatello: ruby slice, large adipose layer, "clear" taste-olfactory path. Intense and exuberant start, lactic notes of aged Parmesan, dried fruit, pastries, wine, advanced cellar tertiary and leather. On the palate floral entry of undergrowth, mace, funky notes from aging that surprisingly expand the aromatic palette, very long. Emotional. The lard is an extra-large mother-of-pearl refinement, with a progression of Mediterranean aromatic herbs, alpine flowers, malga butter. Balance, intensity and cleanliness in a dynamic sequence, elegant, refined, lyrical aromatic bearing. Melting palate, animal and spicy references prelude to a vigorous finish furrowed by a surprising meltiness. Touching. In the salami, there is a gentle balance and harmony in the texture, on the nose and on the palate. In evidence fragrant notes of wine, spices and cellar, sweet-savory balance with taste-olfactory references of classic elegance, which optimally support chewing. True.
