Italian ham vacuum-packed with salt and spices
The “Fiocco di prosciutto” also known as “Fiocco di Culatello”, comes from the same leg of the national pig from which the Culatello (hence the name) comes from. It is the smallest piece of meat next to the femur.
After trimming, dry salting with salt and spices takes place. After a first resting phase in 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 a year for the larger pieces.
The meat used for the ham flake comes from large national fresh pork leg
When cut, the ham flake 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 most ambitious 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, salami and pancetta.
You can find the 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 piece|
|kJ /kcal||1065 kJ/254 kcal|
|of which saturated||5 %|
|of ehich sugars|
Whole piece, from 12 to 15 ° C, humidity 60/80%. Once cut, keep in the refrigerator wrapped in cling film.
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