Podere Cadassa Zibello culatello. Culatello is Parma ham’s charismatic, and more expensive, cousin. If you ever wished for a stronger, more insistent note from prosciutto, more like Spanish ham perhaps, then culatello is the answer. We went to see it being made and then sampled it at one of the handful of culatello producers clustered around the banks of the River Po in the Parma province, midway between Bologna and Milan.
