Classic Fiocco di Culatello
Fiocco di Culatello whole
It is the smallest ham muscle commonly known as Fiocco. Once it has been boned when still fresh and peeled its skin (rind) off it is salted, put into a pig bladder and hand-tied. It is then dried in static cells (non-ventilated) and matured in our cellars. There is little waste and its characteristic shape provides uniform slices from the beginning to the end.
It is drier than the traditional cured meats, especially externally. Its light weight allows a rapid consumption. Its intense flavour makes it very unique.
Whole Fiocco should be stored in a cool place (cellar). It should be gradually peeled before consumption.
Once cut, it is recommended that the product be kept in the refrigerator.
It does not contain added gluten, dairy products, allergens or chemical flavourings.
Needle to pierce the cured meat
Pack of suet
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