Home
Culatello and Cured Meats
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

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

To preserve the quality and flavor of the Prosciutto di Parma PDO, it is essential to follow some simple but important guidelines for storage, both before and after opening the product Before opening when the ham is still sealed in its vacuum-packed packaging, it is recommended to store it in a cool, dry place. In a very cool cellar or in refrigerator a temperature not exceeding 10°C store in a cool, dry place, away from direct light and heat sources Once opened ham requires a little more care when it comes to storage. Ham should be stored in refrigerate between 4°C and 8°C, wrapped in cling film or in a clean cotton cloth this helps protect the meat from drying out and preserves its aroma and flavor. In addition, it is useful to lightly grease the cut surface with a drizzle of olive oil this small precaution helps to preserve the moisture of the ham and keep its organoleptic qualities intact. It is important to consume the ham within a few weeks of opening to enjoy its characteristics to the fullest, thus ensuring an optimal taste experience.