Il Fiocco di Culatello

Once the upper part of the pig’s hind leg has been dissected and the part used for the “culatello” removed, what remains is called the “fiocco”. After the necessary trimming has been carried out, the rest of the preparation is the same as for the “culatello”. However, because the “fiocco” is leaner than the “culatello”, it requires a shorter curing period, and is ready after just seven or eight months. The precious ruby red-coloured meat may be dryer because of the almost total lack of fat, but when cut at exactly the right moment gives off an almost intoxicating fragrance.
Its weight varies between 2 kg and 2.5 kg.