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Fiocco di Prosciutto - 9 Months - Half - With Rind

Fiocco di Prosciutto - 9 Months - Half - With Rind

Fiocco di Prosciutto is a prized cured meat, aged for 9 months, obtained from the leanest part of the pig's leg and processed using traditional methods. Rich in protein and with a delicate flavor, it is distinguished by its intense red color and spicy aroma. Sold in half pieces with rind, it is perfect for lovers of authentic cured meats.

Shelf Life: Approximately 4 Months

€27,50

Format

Weight 900 gr.

Quantity

ATTENTION: Available for Shipping ONLY IN EUROPE.

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.

A specialty of our territory, one of the most prized cured meats, a symbol of good cuisine, the Fiocco di Prosciutto it is the younger brother of the prized culatello, because it is obtained from the smaller and leaner cut of the pig's leg and processed according to ancient traditional methods, just like its older brother. It is therefore a rather lean cured meat with a high protein content.

The processing stages are followed with care and attention by master butchers; the process ends with the curing, which takes place in ancient cellars in the lower Parma area, in the villages located on the banks of the Po River.

When cut, the slice reveals a red color, an intense, spicy aroma, and a delicate flavor.

The best way to enjoy Fiocco di Prosciutto the best way to enjoy it is to cut thin slices and eat them with bread and a knob of butter. It is recommended as an appetizer served with flakes of Parmigiano Reggiano PDO, preferably mildly aged and with a more delicate flavor that does not overpower the delicate taste of the salami. We recommend removing the outer layer of rind only where you intend to eat it, so that it can be stored in the best possible way

Appearance: fairly dry meat (lean part)
Color: bright red, tending towards ruby
Aroma: hints of toast and a slight salty smell
Taste: sweet and balanced

Once cut, wrap the bow in a cloth slightly moistened with dry 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 refrigerator

Ingredients: Pork, Salt, Dextrose, Natural Flavourings, Spices.

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