Fiocco di Prosciutto, whole aged 9...
Fiocco di Prosciutto, whole aged 9...
Fiocco di Prosciutto, whole aged 9...
Fiocco di Prosciutto, whole aged 9...
Fiocco di Prosciutto, whole aged 9...
Fiocco di Prosciutto, whole aged 9...
Fiocco di Prosciutto, whole aged 9...
Fiocco di Prosciutto, whole aged 9...
Fiocco di Prosciutto, whole aged 9 months
Fiocco di Prosciutto, whole aged 9 months
Fiocco di Prosciutto, whole aged 9 months
Fiocco di Prosciutto, whole aged 9 months
Fiocco di Prosciutto, whole aged 9 months
Fiocco di Prosciutto, whole aged 9 months
Fiocco di Prosciutto, whole aged 9 months
Fiocco di Prosciutto, whole aged 9 months

Fiocco di Prosciutto, whole aged 9 months

Salumificio Ravanetti
  • Producer: Salumificio Ravanetti
  • Containing: 1,9 Kg. / 4.18 Lbs.
  • Shelf Life: : 4 months
  • Shipping: available only in Europe

1 x Fiocco di Prosciutto, whole aged 9 months - 1.9 kg / 4.18 Lbs.

More information about the product
ZCN00302
€47.00

Rated 4.5/5 Based on 36 customer reviews
Spedizione con i migliori corrieri
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Standard Express
Italia Non Disponibile 1/2 Giorni lavorativi
U.E. 3/5 Giorni lavorativi 1/3 Giorni lavorativi
Altri Paesi 5/7 Giorni lavorativi 2/4 Giorni lavorativi

Recensioni dei clienti

 

Fiocco di prosciutto is obtained from the finest part of Italian pork legs. It is a lean product, with a taste which is sweet and savoury at the same time. It is salted by hand and then left to mature in special cellars for about 9 months. In the same cellars ages its big brother, considered the king of cured meats: culatello.

Fiocco di prosciutto is obtained from the finest part of Italian pork legs. It is a lean product, with a taste which is sweet and savoury at the same time. It is salted by hand and then left to mature in special cellars for about 9 months. In the same cellars ages its big brother, considered the king of cured meats: culatello.

Before slicing the fiocco, remove the layer lard and rind, but only from the portion you want to use and starting from the thickest part. Cut thin slices and enjoy fiocco di prosciutto with bread and a curl of butter. Also, you should try it accompanied by some flakes of Parmigiano Reggiano PDO.

How to store it: wrap the fiocco in a cloth slightly moistened with dry white wine, as the product tends to dry out; wet it again every 3-4 days; replace the cloth after about 10 days. Once cut, spread a bit of olive oil or butter on the cut side. It is recommended to store it in the lower part of the refrigerator.

Organoleptic properties:

  • Appearance: rather dry meat (lean part)
  • Colour: bright red, tending to ruby
  • Smell: hint of toasted and a slight smell of salt
  • Taste: sweet and balanced

Aged: 9 months

Ingredients: pork, salt, dextrose, natural flavourings and spices; gluten free

Allergens: none

Preservatives: E250 - E252

Calories per 100 g: about 231 kcal

Format: Whole Fiocco di Prosciutto with rind and lard, 1.9 kg

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