Fiocchetto di Prosciutto, whole, string tied

Given the long ageing process and the very lean cut of the salami, Fiocchetto di Prosciutto could be hard. For this reason we recommend proceeding with the treatment, keeping it soaked in water and white wine for at least 24 hours. The fiocchetto should become softer, so you can proceed with the elimination of the outer layer of the skin and cut. It is preferable to use a slicer, in order to obtain thin slices to taste on bread, or together with a seasoned cheese.

If you want to make your tasting more delicious, we recommend a few slices of fiocchetto with figs, melon or exotic fruit. Cut into strips, it can be the perfect touch for your gourmet recipe.

To recreate an entirely Emilian atmosphere, accompany the tasting with a good glass of Lambrusco.

How to store it: wrap the Fiocchetto in a cloth soaked with dry white wine; wet it every 3-4 days; replace the cloth after about 10 days. It is recommended to store it in the lower part of the fridge.

Organoleptic properties:

• Appearance: rather dry meat (lean part)
• Colour: bright red in the lean part; white in the fat part
• Smell: hint of toasted
• Taste: balanced, very delicate

Aged: 6 months

Ingredients: selected pork meat, salt, pepper

Allergens: none

Preservatives: E252

Calories per 100 g: about 231 kcal

Format: whole string-tied Fiocchetto di Prosciutto, about 1,9 kg