Description
The Fiocco is the smaller and more muscular section of the back part of the pork thigh, derived from the same portion as the more famous Culatello. The processing is very simple and is almost identical to that of Culatello: after cutting the thigh, trimming is performed with a large knife to remove excess meat and fat, giving it the typical elongated and rounded shape. The Fiocco is recognized as a Traditional Italian Agri-food Product typical of Emilia Romagna, and its production area is indeed in western Emilia, particularly in the Bassa Parmense and some areas of the province of Piacenza. The Fiocco is an underrated cured meat, yet it is so good! It is generally thought that the Fiocco is the "scrap" of ham or the younger sibling of Culatello. However, do not be misled by the banality of some rumors found online, which are often the result of deep misinformation about Italian food. The Fiocco in general, but especially at Del Sante, holds significant value and comes from DOP hams from heavy national pigs; a product towards which particular respect and care are maintained in processing. Difference between fiocco and culatello The main differences between Fiocco and Culatello are found in the aging process: the Fiocco, being a leaner cured meat, requires a shorter aging period of a minimum of 7 or 8 months (Culatello requires at least 10). It is precisely its short aging that gives it the characteristic sweet and elegantly savory flavor. It is important to finally say that both cured meats are boneless, unlike Parma Ham where the thigh is not deboned.