The Board of Directors of the Zibello Culatello Consortium met in Zibello last 25 March and elected Massimo Spigaroli (Antica Corte Pallavicina) as Chairman and Paolo Berselli (IBIS) as Vice President.
The Annual General Meeting also appointed the new Board of Directors for the next three years: Marco Pizzigoni (Al Vedel), Francesco Negroni (Agricola Tre Valli), Renato Dallatana (Dallatana srl), Katia Soncini (Soncini Gladis), Tito Tortini (Salumificio Ducale).
Massimo Spigaroli Biography
“I am very honoured by this appointment,” said Massimo Spigaroli, the new President of the Consortium. “I would like to thank Tito Tortino, who has dedicated six years to the Consortium, and the Directors who expressed their confidence in me,” said Spigaroli.
“Our Consortium will have to work very hard to promote product culture. Zibello Culatello is an outstanding delicatessen meat and owes its success to the fact that it is a hand-made product inspired by ancient knowledge and a very particular microclimate. It is one of the few cases in the world where a typical product has promoted the growth of an entire local area. I believe that promotion ought to be one of the main objectives of the consortium since this also helps consumers be wary of imitations,” the new President concluded.
Source: IVSI Press Office - Italian Cured Meats Institution
Zibello Culatello Consortium
Zibello Culatello Consortium was set up on 8 January 2009 to defend and promote the quality and typical character of Zibello Culatello PDO (Protected Designation of Origin): a true jewel among Italian delicatessen meats, for which producers undertake every day to warrant origin from their strip of land (Busseto, Zibello, Polesine Parmense, Soragna, Roccabianca, San Secondo, Sissa and Colorno) following the banks of the River Po, as well as ancient processing methods and authentic traditions. The Consortium associates all 22 producers of Zibello Culatello PDO and in June 2010 was officially recognized by the Ministry of Agricultural, Food and Forestry Policies (MIPAAF). This recognition further strengthens activities involving the protection and promotion of Zibello Culatello. The Consortium ensures - through its own brand, strict regulations and tight controls carried out by Istituto Parma Qualità (the entity appointed by the Ministry to perform production controls), traditional processing, proper seasoning and the Italian origin of all meat used - consumers that Zibello Culatello with Consortium status upholds traditions and is still made “as it used to be”. The Culatello products controlled by the Consortium must be completely processed by hand. The quality of Culatello exclusively envisages the use of pork thighs from Emilia Romagna and Lombardy.