Culatello ham: one of most valuable hams made in Italy
Also popular in Italy as “Fiocco di Culatello“, the Culatello ham is a special and valuable cured meat that comes from the same national pork leg from which Culatello (hence the name) comes from.
It is the smallest piece of meat next to the femur. After trimming, dry salting takes place with salt and spices. After a first resting phase in an elastic net, we proceed to the traditional hand tying, which gives the typical oval appearance.
Slow maturation follows, which lasts for at least six months in humid and cool environments, but maturation can easily reach the year for the larger pieces.
The meat used for the Fiocco ham comes from large national fresh pork leg
When cut, the Fiocco has a red / amaranth color in the lean parts and pink / white in the mixed ones. Compact but not dry consistency. With a sweet and savory flavor,
It is very reminiscent of Culatello and its hints of dried fruit, an intense and spicy aroma with hints of long aging.
Salumificio La Rocca S.r.l: among the company’s goals, its CE mark in 1997 and the consequent export license, ISO 9002 quality certification and the prestigious European D.O.P. (Protected Designation of Origin) for Piacenza Coppa, Salame and Pancetta.
You can find other products of Salumificio La Rocca on our on-line shop !
pork, salt, spices, preservatives: potassium nitrate E252, sodium nitrite E250
|Average values||100 g||per single product|
|kJ /kcal||1065 kJ/254 kcal|
|of which saturated||5 %|
|of which sugar||0 g|
Whole from 12 to 15 ° C, humidity 60/80%. Once cut, keep in the refrigerator wrapped in cling film.
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