Classic Fiocco di Culatello
Fiocco di Culatello cut in half, peeled, vacuum-packed (nr. 2 half)
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.<br> It is drier than the traditional cured meats, especially externally. Its light weight allows a rapid consumption. Its intense flavour makes it very unique. <br>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. <br><br><em>
It does not contain added gluten, dairy products, allergens or chemical flavourings.</em>
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