Eat This Word: Culatello


WHAT? Hamming it up. Just about everyone knows that Parma is famous for its raw, cured ham called prosciutto di Parma. But real pork-product purists prefer the region’s rarer and more delectable culatello. The best, most traditional culatello is labeled with the D.O.P. “Culatello di Zibello,” and it is made according to strict regulations enforced by the Consorzio del Culatello di Zibello in and around the town of Zibello, about 20 miles outside of Parma. Only the large muscles of the pigs’s hind legs and inner thigh, off the bone, are used (culatello means “little backside”). The meat is cured with salt, seasoned with a mixture of black pepper, wine, and herbs, and aged for a minimum of 12 months before it is sold. The characteristic pear shape is enhanced by intricate tying that produces an attractive rosette pattern when the culatello is cut crosswise into paper-thin slices.


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On the Menu: Week of November 16


Here’s what’s coming up at the James Beard House and around the country:


Monday, November 16, 7:00 P.M.

Road Trip: Montreal

With numerous New York Times raves under his belt, David DiBari has been praised for his creative energy and boundary-pushing menus at his two Westchester hot spots. This brazen culinary charmer will use his soulful, lusty cuisine to take Beard House diners on a journey inspired by his passion for Montreal's decadent food scene.


Tuesday, November 17, 7:00 P.M.

An Edible Expedition

Known among epicureans and Sex and the City fans the world over for its trailblazing Japanese, Brazilian, and Peruvian fare, the SushiSamba empire is once again forging new territory. Be there when the... Read more >

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On the Menu: November 14 through November 20

Walking up the Beard House back stairs Here’s what’s happening at the Beard House and around the country next week: Sunday, November 14, 6:00 P.M. Friends of James Beard Benefit: Pismo Beach, CA Enjoy breathtaking views of the Pacific Ocean while feasting on chef Evan Treadwell’s California coastal cuisine. Treadwell takes seasonal and local cooking seriously, changing the menu with each solstice and equinox and airing his regionally sourced creations with exciting and often little known Central Coast wines. Monday, November 15, 7:00 P.M. Taste of the NFL An all-star group of Texas and New York chefs is celebrating the 20th anniversary of Taste of the NFL, a nonprofit dedicated to fighting hunger whose founder, Wayne Kostroski, won our 2010 Humanitarian of the Year

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JBF Kitchen Cam