I have been here many times to visit the cellars of Massimo, and I return yet again. The cellars have over 1000 different types of bacteria, each one of them friendly (mainly lactobacilli and leuconostocs) and working its own bit of magic on the 5000 Culatelli di Zibello that hang here. All these bacteria help break down the pork curing the meat, protecting the meat’s proteins and fats into smaller, intensely savory and aromatic molecules.

Every four weeks the younger Culatelli are brushed of their molds to stop too much bacterial action in the meat but the older ones are left untouched in the stillest, dampest part of the cellar. Only a fifth of their total production will be aged beyond 2 years.

No other Culatello producer can age for as long as Massimo does, and theirs are up to 36+ months old because none can match the unique conditions of their medieval cellar or the experience of Massimo Spigaroli who makes them with absolute passion.

The taste of his Culatello is aged for friends, chefs and VIPs, it is awesome to see them reach their potential in the cellars. As you can see, I am not alone in thinking so….grazie Massimo!!!