Ham flake
€5.90
Description
Fiocchetto di Prosciutto is obtained from the same pork leg used to produce Culatello which is degreased and removed from the rind. The salting is done by hand and the Fiocchetto is then left to rest for seven days. At the end of this phase it is stuffed into a pig's bladder and tied by hand to give the classic oval appearance. Drying varies between 15 and 30 days. Maturation lasts a minimum of 8 months.
Typical taste, sweet and delicate, intense and characteristic aroma.