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Fiocco di Prosciutto - 9 Months - Whole - With Rind

Fiocco di Prosciutto - 9 Months - Whole - With Rind

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 €

Formato

Weight 1.9 Kg.

Available

Quantity

ATTENTION: Available for Shipping ONLY IN EUROPE.

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