FIOCCO DI PROSCIUTTO

Fiocco di prosciutto comes from the pork thigh used to produce the famous Culatello di Zibello.

The pork comes from Italian farms of the controlled supply chain for the production of Prosciutto DOP.

Culatello comes from one side, and from the other side comes the Fiocco, which is massaged and salted, then tied and aged in the same humid cellars where the Culatello is aged.

Upon slicing, the Fiocco is ruby red with very little fat, and is protected by the rind of the “lard” like prosciutto.

Of an intense aroma, a sweet, delicate taste, by tradition it is to be eaten on special occasions.

How to eat it
Fiocco di prosciutto is sliced – in not too thin slices – in order to maintain a certain consistency for the palate.

How to store it
It is stored in the cellar and then sliced in the refrigerator, wrapped in a dishcloth soaked in wine, and maintains its original flavour.

Food pairing
Fiocco di prosciutto is eaten with bread and butter
It pairs well with sparkling wines, preferably those from Parma: Lambrusco and Malvasia secca