The Bré del Gallo farm is situated in a small village in the heart of the Po river valley around Parma (Italy).
Parma and its territory are the capital of slow food. In this special geographical area, we produce PDO (Protected Designation of Origin) Culatello di Zibello, salami, cured pork shoulder and bacon in the same ancient cellars where also local wines like Malvasia and Fortana are produced.
Bré del Gallo is a member of the Consorzio del Culatello di Zibello.
Our traditional work method and the related knowhow have been passed on by generations of master artisans producing high-quality cured pork meats.
Culatello di Zibello (PDO) – Slow Food Presidium
Most important features of the Culatello di Zibello (from the Consortium statute): Pork meats are selected only from local farms. Swine is fed grains and natural feed only. In order to make a Culatello, master butchers use the largest muscle from the rear leg of a pig. It’ a natural product without additives and preservatives. Meats are cured in winter only, from September to March; Culatello is aged minimum 12 months. We use typical cellars, as in the past it was done, which are ideal for the maturation of the Culatello di Zibello.
The philosophy of Bré del Gallo has been identified by the Slow Food Association, marking Bré del Gallo as a real producer of the Culatello di Zibello and Spalla Cruda Presidia.