Culatello - Parma's Other Delicacy

COLORNO, ITALY - MARCH 26: Red wines are served at Al Vèdel, the Osteria restaurant of the Podere Cadassa, a farm renowned for its cellar-aged Culatello salamis, on March 26, 2017 in Colorno, Italy. Culatello di Zibello is one of the most prized salumi in Italy and is dated back to the 15th century. It is produced in the flatlands located south of Parma, near the Po River, where the thick fog that rolls off the Po and the biting cold of the winter gives the aging meat its characteristic sweetness and fragrance. Culatello is made from the deboned hind leg of pigs that were born, raised and slaughtered exclusively in the Italian provinces of Emilia Romagna and Lombardy and is aged for at least 12 months in dark and musty, humid, room-temperature cellars to earn the DOP (Protected Designation of Origin) label from the European Union. (Photo by David Silverman/Getty Images)