The Culatello is a high quality cured meat designated with Protected Designation of Origin (PDO), which is produced in the Province of Parma, mainly in the area near the village of Zibello and its surroundings. It is produced from pigs born, raised and butchered in the regions of Lombardy and Emilia Romagna. To make the “King of Salumi,” as it is called, only the muscular part of the hind legs of the pig is used without either rind or bone. The meat obtained is then salted and cured along the embankment areas of the river Po in the Parma Lowlands. During foggy days the windows of the ageing cellars are open to let in the moisture necessary for curing and to impart the flavour and aromas typical of this delicious cured meat product.