The Fiocco di prosciutto comes from the same leg of the national pork from which the Culatello also also gets created (in fact it was erroneously called of cul fiocco di culatello).
It is the smallest piece of meat next to the femur. After trimming, it follows the dry salting process with salt and spices. After a first resting phase in elastic net, we proceed to the traditional hand binding, which gives the typical oval appearance. This is followed by a slow seasoning that lasts for at least six months in damp and cool environments, but the maturation can easily reach the year for larger pieces.
USED RAW MATERIALS: Large national fresh pork thigh
NATURAL ENVELOPE: Parietal wall of pig
SEASONING: the ham flake must mature for about 180 to 200 days
EXTERNAL MOLD: Natural
INGREDIENTS: the ham flake has pork, salt, spices, preservatives as ingredients: potassium nitrate E252, sodium nitrite E250.
AVERAGE WEIGHT: 1,800 - 2,200 Kg.
CUTTING APPEARANCE: Fiocco di prosciutto has a red / amaranth color in the lean and pink / white parts in the mixed ones. Compact but not dry consistency.
ORGANOLEPTIC CHARACTERISTICS: sweet and savory taste, very reminiscent of the Culatello and its hints of dried fruit, intense and spicy aroma with long aging scents.
STORAGE: Whole from 12 to 15 ° C, humidity 60/80%. Once cut in the refrigerator wrapped in plastic for food.
CONSUMPTION: The Fiocco di Prosciutto should be consumed preferably as it is, thinly sliced, after removing the skin.