Fiocco di Prosciutto with pork rind, aged 9 months, half

Fiocco di Prosciutto with pork rind, aged 9 months, half

Producer: Salumificio Ravanetti
Containing: 0,9 Kg. / 1.98 Lbs.
Shelf Life: : 4 months
Shipping: available only in Europe

1 x Fiocco di Prosciutto with pork rind, aged 9 months, half– 0,9 kg

More information about the product

Reference ZCN00444

€25.25

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Rated 4.8/5 Based on 33 customer reviews

Spedizione con i migliori corrieri

	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

Recensioni dei clienti

Among the most prestigious cured meats and symbol of our culinary tradition, Fiocco di Prosciutto is a speciality of our territory. It is the younger brother of culatello, as it is obtained from the smallest and leanest cut of the pork leg, and processed following the ancient tradition, like its big brother. It is thus a light cold cut, with high protein value.

The production phases are carefully followed by norcini; the process ends with the curing process, which takes place in old cellars located in the lower Parma area, on the banks of the Po river.

Slices are red with an intense, spicy aroma and a delicate flavour.

The best way to enjoy Fiocco di Prosciutto is to cut very thin slices and eat them just with bread and butter curls. Try it before your main meal, with some flakes of Parmigiano Reggiano PDO; we suggest a young cheese, with a more delicate flavour, which does not dominate the fiocco. We suggest to remove the external layer of rind only in the point you want to consume, in order to store it appropriately.

How to store it: once cut, wrap the fiocco in a cloth soaked with white wine; wet it again every 3-4 days; replace the cloth after about 10 days. It is recommended to store it in the lower part of the fridge.

Organoleptic properties: