Seasoned Fiocchetto - Whole apx. 1,7 Kg
€48.50
Tax included
This is a typical cured meat in the Parma area and is produced using the same pork thigh used for Prosciutto di Parma.
It is made only with lean meats which, after very careful selection, undergo strictly artisan processing. Long curing gives to the product an intense aroma, a sweet flavour and a delicate persistence that is very pleasing to the palate.
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PLACES
Cured Fiocchetto is a typical cured meat product of the Parma area and is produced exclusively using pork from the Lombardy and Emilia Romagna regions.
PRODUCTION
The meats used for producing the cured meat are the same ones used for Prosciutto di Parma.
In particular, the leanest part, i.e. the front one, is extracted from Italian pig thighs which, after being salted, is then stuffed into a suitably treated pig bladder and externally bound with natural twine.
Binding, strictly carried out by hand with an artisan system called “a passetti”, "in little steps", is followed by curing which takes place for at least two years in natural cellars, where the right humidity contributes to characterising the typical aroma of this cured meat.
PEC3BES9118
Data sheet
- Curing
- 2 - 3 months
- Weight
- Apx. 1,7 Kg
- Package
- Carton
- Preservation
- Max 17° C
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This is a typical cured meat in the Parma area and is produced using the same pork thigh used for Prosciutto di Parma.
It is made only with lean meats which, after very careful selection, undergo strictly artisan processing. Long curing gives to the product an intense aroma, a sweet flavour and a delicate persistence that is very pleasing to the palate.