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1 x Fiocco di Prosciutto, whole aged 9 months - 1.9 kg / 4.18 Lbs.
| Standard | Express | |
|---|---|---|
| Italia | Non Disponibile | 1/2 Giorni lavorativi |
| U.E. | 3/5 Giorni lavorativi | 1/3 Giorni lavorativi |
| Altri Paesi | 5/7 Giorni lavorativi | 2/4 Giorni lavorativi |
Fiocco di prosciutto is obtained from the finest part of Italian pork legs. It is a lean product, with a taste which is sweet and savoury at the same time. It is salted by hand and then left to mature in special cellars for about 9 months. In the same cellars ages its big brother, considered the king of cured meats: culatello.
Fiocco di prosciutto is obtained from the finest part of Italian pork legs. It is a lean product, with a taste which is sweet and savoury at the same time. It is salted by hand and then left to mature in special cellars for about 9 months. In the same cellars ages its big brother, considered the king of cured meats: culatello.
Before slicing the fiocco, remove the layer lard and rind, but only from the portion you want to use and starting from the thickest part. Cut thin slices and enjoy fiocco di prosciutto with bread and a curl of butter. Also, you should try it accompanied by some flakes of Parmigiano Reggiano PDO.
How to store it: wrap the fiocco in a cloth slightly moistened with dry white wine, as the product tends to dry out; wet it again every 3-4 days; replace the cloth after about 10 days. Once cut, spread a bit of olive oil or butter on the cut side. It is recommended to store it in the lower part of the refrigerator.
Organoleptic properties:
Aged: 9 months
Ingredients: pork, salt, dextrose, natural flavourings and spices; gluten free
Allergens: none
Preservatives: E250 - E252
Calories per 100 g: about 231 kcal
Format: Whole Fiocco di Prosciutto with rind and lard, 1.9 kg
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