Is a cured raw meat, aged from 12 to 24 months, typical of the area of Parma, Piacenza and Cremona.
It has a pear-shaped gray-brown, with a length of 25-30 cm, diameter of 10-15 cm and average weight of 2.5 kilograms.
The fiocchetto is produced by domestic pig thighs, it has irregular surface and covered with his rind, slice appears damp with a breakdown of the cuts anatomical layers: the thin is live red and the fat white.
After removing the culatello from the thighs, remains the fiocchetto that is cleaned, trimmed and dry salted by hand massage of the meat with salt, black pepper, coriander and other natural flavors.
Finally, the ligation is performed by hand and then move to the seasoning that will continue for a period of not less than 12 months in natural cellars.
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