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Fiocchetto di Prosciutto - 6 Months - Whole - In String

Fiocchetto di Prosciutto - 6 Months - Whole - In String

Fiocchetto di Prosciutto is an artisanal delicacy from Emilia, aged for over 6 months in the historic cellars of Salumificio Ducale. Obtained from the leanest part of the pork leg, it is sweet, lean, and fragrant, handmade like culatello and traditionally tied with string to preserve all its aroma.

Shelf Life: Approximately 4 Months

€57,20

ONLY FOR ORDERS WITH US DESTINATIONS

Customs duties and charges, will be determined by the US Government Authorities and will be paid by the final recipient.

Weight 1.7 Kg.

Quantity

The Salumificio Ducale, one of the best producers of traditional Parmesan cured meats, offers us this delicacy known as Fiocchetto di Prosciutto.

This product is considered the younger brother of culatello, although it is still considered a delicacy. The two cured meats are processed in the same way, and the difference lies more in their size than in their equally delicate flavor. While the leanest and most muscular part of the pork leg is chosen for fiocchetto, the largest part is used for culatello.

As with culatello, processing is carried out using traditional methods, with salting and tying done by hand.

Ruby in color, lean and sweet on the palate, the fiocchetto it is aged for over 6 months together with culatello, in the same humid cellars that give our cured meats the unmistakable flavors of the Emilian land.

The Salumificio Ducale, one of the best producers of traditional Parmesan cured meats, offers us this delicacy known as Fiocchetto di Prosciutto.

Appearance: fairly dry meat (lean part)
Color: bright red in the lean part; white in the fatty part
Aroma: toasted aroma and a slight salty smell
Taste: balanced, very delicate

Once cut, wrap the bow in a cloth slightly moistened with dry white wine to keep it soft; wet it again every 3-4 days; replace the cloth after about 10 days. It is best stored in the lower part of the refrigerator

Ingredients: Selected pork, salt, and pepper.

Technical Data Sheet (PDF) Technical Data Sheet (PDF)