This article originally appeared in the Fall 2025 issue of Dream of Italy. Find the main article here. Parma’s impossibly delicious dry-cured ham, Prosciutto di Parma, is famed the world over, but the uninitiated may not realize that within the hierarchy of Parma’s ham empire, another coveted cut of crudo reigns supreme: Culatello di Zibello DOP, traditionally produced around the…
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