The Fiocco is the smallest and most muscular portion of the posterior part of the pig’s thigh.
The processing is the same as that of Culatello: after cutting the thigh, we proceed with the trimming, to give the Fiocco its characteristic rounded shape. This is followed by the salting of the meat, the stuffing into the pig’s bladder and the tying, made with natural twine.
Once bagged, the product is left to mature in our cellars for a period of 6 months, slightly less than that of Culatello. The result is a thin, velvety and lean slice.
NO MILK DERIVATIVES
OPTIMAL SEASONING: 6 MONTHS.