Culatello di Zibello DOP is considered one of the most prized cured meats and a masterpiece of Italian pork butchery: it is no coincidence that it is nicknamed the King of cured meats. […]
In many ways, the processing method is unique: unchanged over time, it has been handed down for centuries and generations, in a perfect combination of ancient art and passion. In 2024, the value of pre-sliced Culatello di Zibello DOP exceeded the 50% threshold of the entire annual production for the first time.
This is what the Consortium for the Protection of the 'King of cured meats' explains, revealing that in 2024 the turnover of culatello reached 18.5 million euros . Overall, of the total turnover, 10.2 million come from pre-sliced products (in 2019 they were 7.3) with 1.07 million trays placed on the market.
A historic value, the one linked to the trays, never reached in the 15 years since the foundation of the Consortium : in 2024, out of 73,550 sealed culatelli, 38,004 were destined for pre-slicing, thus reaching 51.6% of the total.
And looking at historical data, in terms of volume , only in the record year of 2022 (with 102,591 branded culatelli when production restarted completely post-Covid) were more destined, with 40,171. The growth takes on even more importance in a year where the sourcing of raw materials for the certified product has been extremely difficult. Compared to 2023, the drop in branding is 9.5%, with 294 thousand kilograms destined compared to 325 thousand the previous year.
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The Consortium was founded on January 8, 2009 with the aim of defending, sealing and promoting the quality and typicality of Culatello di Zibello DOP. To do this, it uses a precise specification and strict regulation. Furthermore, rigorous controls are implemented, carried out by the CSQA Certification Body , appointed by MIPAAF, on the entire production chain, including the all-Italian origin of the meat.
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Source: QN Economy & Work