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Fiocco di Prosciutto - 9 Months - Whole - With Rind

Fiocco di Prosciutto - 9 Months - Whole - With Rind

Name: Fiocco di Prosciutto - 9 Months - Whole - With Rind
Brand: Salumificio Ravanetti
SKU: ZCN00302
Price: 61.25 EUR
Availability: InStock
Rating: 4.5 (46 reviews)

In the fragrant silence of the cellars where culatello also rests, Fiocco di Prosciutto is born, younger but equally noble. Made from the finest part of the Italian pork leg, it is lean, sweet, and delicate. Protected by rind and fat, it retains all its softness and the authentic aroma of traditional cured meats.

Shelf Life: Approximately 4 Months

61,25 €

Format: Half - 900 gr. Whole - 1.9 Kg.

Only 5 left. - Buy Now!

The fiocco di Prosciutto it is made exclusively from the finest part of the Italian pork leg. It is a lean product with a sweet and savory taste, which is salted by hand and then left to mature in special cellars for about 9 months, the same cellars where the king of cured meats, its older brother, rests fiocco, or culatello.

It is protected externally by a portion of rind and fat: these characteristics allow the fiocco maintain the softness and aroma that distinguish this jewel of our charcuterie. It has a typical rounded, elongated shape, like a mandolin. When cut, the slice reveals a ruby red color, slightly more intense than that of culatello.

Before slicing, trim the fat and rind, depending on how much you intend to use, starting from the thickest part. Cut into thin slices and enjoy with bread and a knob of butter. It is recommended as an appetizer served with flakes of Parmigiano Reggiano DOP

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

Wrap the bow in a cloth slightly moistened with dry white wine, as the product tends to dry out; moisten again every 3-4 days; replace the cloth after about 10 days. Once cut, spread a little olive oil or butter on the cut surface. We recommend storing it in the lower part of the refrigerator

Ingredients, Allergens and Nutrition Facts

Ingredients: Pork, Salt, Dextrose, Natural Flavourings and Spices. ALLERGENS: None.

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

A whole piece of fine Italian prosciutto, aged for 9 months, ruby red in colour with rind and fat, with an intense aroma.

Fiocco di Prosciutto - 9 Months - Whole - With Rind

61,25 €

Overall rating: 4.521739 / 5 from 46 reviews.

AI Generated Review Summary

This prosciutto is highly regarded for its top quality and excellent taste, though a few customers noted it was too aged and hard to cut.

Summary topics

Product Quality (21%): A significant amount of customers expressed appreciation for the top quality of the product. (Common opinion)
Taste (15%): In general, customers find the taste of the ham to be excellent and top-notch.

Review topics: [].

Review highlights

"Excellent taste and best consistency, top quality and the smell is heavenly" — Felix K.
"Spectacular and truly excellent quality product" — Santa S.
"Price, quality, and shipping are very good." — Rainer K.

Reviews

Ein phantastischer Schinken

"Ich habe selten einen so schönen Schinken gesehen und der Geschmack ist einmalig gut. Den werde ich auf jeden Fall wieder bestellen!"

— Olaf K. (5/5)

Very good Fiocco

"We are always pleased with the Fiocco we get from ParmaShop. Delivery is fast, and the Fiocco is wonderful sliced very thin. We have been buying their Fiocco for several years and we are never disappointed. Service too is very good."

— Joan S. (5/5)

sehr gute Qualität, super service

"sehr gute Qualität, super service bin mehr als zufrieden, danke"

— Gisbert M. (5/5)

eccezzionale!!!

"eccezzionale!!!"

— dante b. (5/5)

Un produs excelent, bine conservat

"Un produs excelent, bine conservat , foarte frumos și îngrijit ambalat."

— Razvan U. (5/5)

Le jambon 9 mois est

"Le jambon 9 mois est très bon, plus sec que le jambon de parme 30 mois"

— Benoit S. (5/5)

Drier and stronger tasting than

"Drier and stronger tasting than I expected. It is necessary to scrub the entire piece thoroughly to rid it of superficial mold that probably accumulated during the curing process"

— Peter V. (3/5)