FIOCCO HAM HALF
28,90 €
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Fiocco Ham is a typical cured ham of the Italian gastronomic tradition, specifically of the Emilia-Romagna region.
This cured ham has a fragrant smell, given by the slow curing process and a sweet, delicate, and slightly salty flavour.
The product is delivered vacuum-packed to preserve its organoleptic properties best.
INGREDIENTS
FOOD EXPIRATION
We guarantee Maximum Freshness of all products and Storage and Shipping to maintain their integrity. The expiration date will depend on the format chosen and the type of product. For more details contact us.
CONSERVATION TIPS
NUTRITIONAL VALUES
Energy value
Fats
of which saturated fatty acids
Carbohydrates
of which sugars
Protein
Salt
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: the larger fattier one is used to produce Culatello while the smaller, leaner one is used for Fiocco Ham. 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.
HISTORICAL BACKGROUND
This cured meat is mainly produced in western Emilia-Romagna, in particular in the lower Parma territory and in some areas of the province of Piacenza. 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.
HOW TO ENJOY IT BEST
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. The perfect wine to pair with this delicious cured meat is a lively white wine such as dry Malvasia Colli Piacentini DOC.
