Hand-tied Pork thigh Fiocco
The “Fiocco di coscia”, with its unusual triangular shape, is famous for its unmistakable taste and aroma, due to the almost complete absence of fat.
Cut of meat: the processed cut of meat comes from the most noble and prized part of the pig, the thigh.
Processing: salted and rubbed to help the salt penetrate deep into the heart of the product. Left to rest for a few weeks, then wrapped in “pelle di sugna” casing (like Piacenza coppa). Then it is hand-tied, with the string pulled tight to make it very compact. Left to dry for a week, then matured. The prolonged maturation makes the product tastier, drier and more compact when cut, so it can be enjoyed like a normal cold cut and paired in so many different ways.
Weight: 1.8 / 2.5 kg
Organoleptic properties: if maturing exceeds 6 months, the intense taste of the meat and of the added spices is released.
Eating suggestions: given its “refined” character, it is a must on an appetizer platter.