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Description

Fiocco or Fiocchetto from Zibello.
Small Culatello "Fiocchetto".
Sublime taste on the palate.
Italian specialty.

the "Fiocco" "Fiocco or Fiocchetto" is a type of culatello, Producing in Zibello hamlet, location of Parma. It is a smaller culatello obtained from the same leg of the animal. The Culatello and the Fiocco are two different cuts of the leg of a heavy Italian pig. To be precise, it must be at least nine months old, weigh at least 160 kg and be of the Large White, Landrance or Duroc breed. They are pigs that can be bred in 10 regions of central Italy. Difference: a portion of the leg of Fiocco, the other Culatello The substantial difference between Culatello and Fiocco is precisely in the cut of the thigh that is used. When the pork is d, two portions are clearly visible, one larger and one smaller. The largest cut has a quantity of that makes it heavier than the smaller cut and this increased marbling makes it special during prolonged seasonings. For this reason this part is chosen for the production of Culatello. the weight after maturation ranges from 3.5 to 4.5 kg The Fiocco or Fiocchetto, on the other hand, is produced with the leanest and smallest part of the thigh. the weight after seasoning goes from 1.8 to 2.5 kg The processes are similar: in both cases the meat is cut to remove excess and any debris fragments. With the the shape is given to both Culatello and Fiocco. The forms are then salted and placed inside a natural casing, the bladder, and then tied with natural twine. At the end of these procedures it is passed to the washing, to the drying and then to the seasoning. What we send and receive you It will be a "flake" of lb: 4.4 / 5 without s.

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Culatello "Fiocco or Fiocchetto" type of culatello - Producing in Zibello (4.4 / 5 lbs) PICCIOTTI'S FOOD Export

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