Merk: Salumificio Rossi

The Fiocco is the small part of the muscle of the hind legs of the pig. The Fiocco has no rind and no bone.

The Fiocco di Culatello is placed into a bladder and then salted by hand.

Then he is allowed to dry in a warm, dry place.

The last stage of maturation is important since it determines the flavor of the product. This happens in the famous cellars of Salumificio Rossi which are only slightly ventilated and damp. This creates the unmistakable taste.

Year after year, the special microclimate the of Salumificio has developed certain yeasts and molds that can arise only over a long period of time. Imitators have no chance.

The Fiocco is smaller than the Culatello and is therefore easy to use. If you do not want to consume it immediately and would like to let it ripen further, you can hang it in the basement.

By maturing the product gets even tastier and drier.

If the Fiocco is cut, you have to keep it in the fridge and cover it with cling film.

To prepare the Fiocco for being cut, you only need a few simple steps. Remove the rope and brush off any mold with a brush. Then gradually peel off the bladder. If there is mold under the bladder, remove it.

If the Fiocco di Culatello is matured for a long thime (and thus dry) it can be difficult to remove the bladder. The Fiocco then can be dampened.

Begin cutting from the larger end.