Fiocco of shoulder

Cut of meat: the name leaves no doubt: this cured meat is in fact obtained from a muscle (fiocco) of the pig’s front leg (shoulder).

Processing: after being salted, it is wrapped in a natural casing (this process takes the name of “impellicciatura”) and then placed in an elastic net, followed by the classic drying and maturing phases. After about 60 days you get a product with a typical “pear” shape, almost totally lean, but not salty!

Weight: varies from 1.4 to 2 kg

Organoleptic properties: whether it is whole or a vacuum-packed piece, it is the expression of “leanness” at its best.

Eating suggestions: thinly sliced, nothing else is needed to enhance the sweet flavour.

Available vacuum packed