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. 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! Generally, it is always thought that the Fiocco is the "scrap" of the ham or the younger sibling of the Culatello. However, do not be deceived 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 at least 7 or 8 months (Culatello requires at least 10). It is precisely its short aging that gives it its characteristic sweet and elegantly savory flavor.
