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.
|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|
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.
- 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
Calories per 100 g: about 231 kcal
Format: whole string-tied Fiocchetto di Prosciutto, about 1,9 kg
Customers who bought this product also bought:
Why choose Parmashop?
Because our products are appreciated
Click edit butt
Parma City of Gastronomy
Parma, Unesco city for gastronomy, is the epicenter of the Italian Food Valley
The best PDO and PGI products carefully selected from the best producers
Top Customer Care
Roberta and Chiara always available for all your requests
Packs prepared with care in food packaging and shipping with the best couriers