€57,90
€57,90
Fiocco Ham is a typical cured ham of the Italian gastronomic tradition, specifically of the Emilia-Romagna region. In fact, it is mainly produced in western Emilia-Romagna, in particular in the lower Parma territory and in some areas of the province of Piacenza.
This cured ham has a fragrant smell, given by the slow curing process and a sweet, delicate, and slightly salty flavour. Fiocco Ham is very good to enjoy au naturel with a sandwich or some buttered warm toast. To enjoy it at its best, we recommend not slicing it too thinly and trimming it as it is sliced, so that it will retain the right texture and will not become too dry.
Pork meat, salt, spices; preservative: potassium nitrate
Pork meat, salt, spices; preservative: potassium nitrate
PROCESSING STAGES
Fiocco Ham is produced from the same legs used to make Culatello. In fact, it was once mistakenly called Fiocco di Culatello. The cut of meat selected for Fiocco Ham is the smaller one next to the femur, in particular, the smaller piece obtained from the hind leg. Pigs have asymmetrical femurs, so after deboning, two chops of different sizes are obtained:
Anyway, the processing stages of the two products are very similar. After being deboned, the meat is first tied tight so to make it adhere perfectly and then it is trimmed to give it the desired shape. Next, it is salted by hand.
The processing ends with the curing phase in controlled humidity and temperature rooms and lasts at least three months. In this way, Fiocco Ham takes on its typical aroma and flavour.
PAIRING TIPS
The perfect wine to pair with this delicious cured meat is a lively white wine such as dry Malvasia Colli Piacentini DOC.
HISTORICAL BACKGROUND
Fiocco Ham is one of the so-called 'salumi delle nebbie' (cured meats of the mists), i.e. those cured meats typical of the Po River provinces. There are historical records that report that this cured meat was already used in the local cuisine of Piacenza and Parma in 1800.
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