Fiocco is the smallest and most muscular section of the rear part of the pork thigh, obtained from the same portion as the more famous Culatello. The processing is very simple and almost identical to that of Culatello: after cutting the thigh, trimming is done with a large knife to remove excess meat and fat, giving it the typical elongated and rounded shape. Fiocco is recognized as a traditional Italian agri-food product typical of Emilia Romagna, with the production area in western Emilia, particularly in the Bassa Parmense and some areas of the province of Piacenza. It is generally thought that Fiocco is the "leftover" of ham or the younger sibling of Culatello, but it is a valuable cured meat that comes from DOP hams of heavy national pigs, processed with respect and care. The main differences between Fiocco and Culatello concern the aging: Fiocco, leaner, requires a minimum aging of 7-8 months, while Culatello at least 10 months. The short aging gives Fiocco a sweet and elegantly savory flavor. Both cured meats are boneless, unlike Prosciutto di Parma where the thigh is not deboned.
Costs of £46.70, free from £290.00
Fiocco is the smallest and most muscular section of the rear part of the pork thigh, obtained from the same portion as the more famous Culatello. The processing is very simple and almost identical to that of Culatello: after cutting the thigh, trimming is done with a large knife to remove excess meat and fat, giving it the typical elongated and rounded shape. Fiocco is recognized as a traditional Italian agri-food product typical of Emilia Romagna, with the production area in western Emilia, particularly in the Bassa Parmense and some areas of the province of Piacenza. It is generally thought that Fiocco is the "leftover" of ham or the younger sibling of Culatello, but it is a valuable cured meat that comes from DOP hams of heavy national pigs, processed with respect and care. The main differences between Fiocco and Culatello concern the aging: Fiocco, leaner, requires a minimum aging of 7-8 months, while Culatello at least 10 months. The short aging gives Fiocco a sweet and elegantly savory flavor. Both cured meats are boneless, unlike Prosciutto di Parma where the thigh is not deboned.
