The Fiocco ham is produced with one of the famous parts of ham. This cut comes from the opposite side to that of the culatello. As for the culatello this is salted massaged and tied, then left to mature in rooms with hams and culatello. Excellent fine cut the Fiocco ham is excellent as an aperitif.
Parma, Emilia Romagna - Italy.
Pork, salt, spices.
HOW IT'S MADE
The meat used is that of the leg of the adult pig, deriving from pigs reared in the province of Parma using the traditional method. The leg is initially decotennated, degreased and then boned. At this point the Flake is separated from the Culatello and trimmed by hand. It follows with salting. After the binding, it is aged in special cellars for several months.
The Fiocco ham is excellent eaten cut with bread, fried dumplings. Suggested wine Lambrusco, Gotturnio.
In the fridge at 4°C / 8°C.
About 100 g thinly sliced, vacuum packed. When opening the vacuum bag, let it breathe for 10 minutes before consuming.