KNOW WHAT YOU ARE BUYING
The Fiocchetto is one of the finest cured meats in the Parma region after Culatello.
The smallest size of about 2 kg but with the same taste and scent of his companion, both made from the back pork leg.
The biggest and fatter cut is used to obtain Culatello the smaller and skinnier cut to obtain Fiocchetto.
Produced in the traditional way Fiocchetto reached a maturation of 7-8 months before ending up on our tables.
The Noble pork cut, with very little concentration of fat, is massaged with salt and pepper before being bagged and cured.
KNOW WHAT YOU ARE EATING
A product with a sweet but intense and aromatic taste, ruby red with tiny white veins due to the virtual absence of fat.
Due to these characteristics Fiocchetto is suitable as a protein intake in low-calorie diets.
Ideal for those who do not like the fat of the Parma ham or Culatello.
IN THE KITCHEN
To be enjoyed pure as an appetizer or simply served with some butter as tradition wants.
Or simply to be enjoyed between two slices of bread.
The entire Fiocchetto should be stored in a cool, dry place. Before cutting it would be advisable to soak overnight in a bowl full of cold water, or, as tradition dictates, dry white wine.
Once cut, it should be stored in the refrigerator, in the drawer of fruits and vegetables.
We recommend that you first wrap it i in a dish towel to prevent the absorption of odours.