Fiocchetto di Prosciutto, whole, string tied
Fiocchetto di Prosciutto, whole, string tied
Fiocchetto di Prosciutto, whole, string tied
Fiocchetto di Prosciutto, whole, string tied
Fiocchetto di Prosciutto, whole,...
Fiocchetto di Prosciutto, whole,...
Fiocchetto di Prosciutto, whole,...
Fiocchetto di Prosciutto, whole,...

Fiocchetto di Prosciutto, whole, string tied

  • Producer: Salumificio Ducale 
  • Containing: 1,9 Kg. / 4.18 Lbs.
  • Shelf Life: : 4 months
  • Shipping: only in Europe

1 x Fiocchetto di Prosciutto, whole, string tied, aged 6 months  - 1,9 kg / 4.18 Lbs.

More information about the product
ZCN00440
€49.50

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Recensioni dei clienti

 

Salumificio Ducale, one of the best realities for the production of traditional cured meats, gives us this delicacy called Fiocchetto di Prosciutto.

Fiocchetto di Prosciutto is considered the younger brother of culatello, though this is a limiting definition for such a delicious product. It is processed in the same way and differs more in size than in its equally delicate flavour. The processing follows traditional methods: 

both salting and tying are carried out by hand. Indeed, the Fiocchetto di Prosciutto is made with the muscular part of the pork leg, whereas the largest one is used to make culatello. Red, light and sweet, fiocchetti remain in cellars with culatelli for over 6 months, achieving that unique flavour which characterize the products of Emilia-Romagna.

Given the long ageing process and the very lean cut of the salami, Fiocchetto di Prosciutto could be hard. For this reason we recommend proceeding with the treatment, keeping it soaked in water and white wine for at least 24 hours. The fiocchetto should become softer, so you can proceed with the elimination of the outer layer of the skin and cut. It is preferable to use a slicer, in order to obtain thin slices to taste on bread, or together with a seasoned cheese.

If you want to make your tasting more delicious, we recommend a few slices of fiocchetto with figs, melon or exotic fruit. Cut into strips, it can be the perfect touch for your gourmet recipe.

To recreate an entirely Emilian atmosphere, accompany the tasting with a good glass of Lambrusco.

How to store it: wrap the Fiocchetto in a cloth soaked with dry white wine; wet it 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:

  • Appearance: rather dry meat (lean part)
  • Colour: bright red in the lean part; white in the fat part
  • Smell: hint of toasted
  • Taste: balanced, very delicate

Aged: 6 months

Ingredients: selected pork meat, salt, pepper

Allergens: none

Preservatives: E252

Calories per 100 g: about 231 kcal

Format: whole string-tied Fiocchetto di Prosciutto, about 1,9 kg

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