This Fiocco di Spalla comes from the shoulder bone of heavy domestic swine. It is trimmed, salted and processed as if it were a Prosciutto ham, even if the final flavor is a cross between Prosciutto and Culatello, resulting in a valid and more economical alternative.
USED RAW MATERIALS: Large national fresh pork shoulder
CASING: Parietal wall of pig
SEASONING: about 150-180 days
EXTERNAL MOLD: Natural
INGREDIENTS: Pork meat, salt, spices, preservatives: potassium nitrate E252, sodium nitrite E250. Inedible casing.
AVERAGE WEIGHT: 1,500 - 2,000 Kg.
cut appearance: red / amaranth in the lean and pink / white parts in the mixed ones. Compact but not dry consistency.
ORGANOLEPTIC CHARACTERISTICS: sweet and savory taste, in some aspects it recalls a raw ham and for others the Culatello, a delicate and slightly spicy flavor with long aging scents.
STORAGE: Whole from 12 to 15 ° C, humidity 60/80%. Once cut open, it can be stored in the refrigerator, wrapped in plastic for food.
CONSUMPTION: To be consumed as it is, thinly sliced, after having removed the skin.