Fiocco di prosciutto Zuarina intero in scatola di legno

Prosciutto Fiocco is a typical cured meat from western Emilia, particularly from the lower Parma area and in some areas in the province of Piacenza. The cut of meat from which Fiocco comes is the smaller nut next to the femur. It is obtained from the leanest part of the hind leg of the pig. Trimming and processing gives it its typical teardrop shape. With no preservatives, the curing of fiocco is slow, at least 7 months. The flavor is sweet and delicate, the aroma characterized by fragrant notes. In this proposal it is packaged in an elegant wooden box.

leg of pork, salt, spices

Store in a cool, dry place