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Fiocchetto di Culatello

Fiocchetto di Culatello

 

Fiocchetto is made from the leaner and more muscular area of the pig’s hind leg. It is initially deboned, tied and trimmed to give it its commonly known round shape. It is then massaged with salt and pepper and stuffed in the pig’s bladder where it is left to cure for 7/8 months.
This cold cut has a smaller shape than a culatello, a leaner meat and it is characterised by its sweet and delicate flavour.

 

 

Fiocchetto di Culatello

Ready to slice

53,00 €

 

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Fiocchetto di Culatello

Whole

59,00 €

 

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