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: pork meat, salt, spices, preservatives as ingredients: potassium nitrate E252, sodium nitrite E250. Inedible casing.
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.