Traditional Culatello Fiocco (half)

Fiocco Culatello the thigh of the swine worked and seasoned, in that magic band of earth on the shores of the Po in the province of Parma. Here it is produced what the " King of the meats" is considered.

Among the true ones "jewels" of the Italian handicraft production. The Culatello is gotten only by the thigh of the boned adult swine, the best part, the more appreciated, that after a careful "rifilatura" (trimming) it is carefully salty and massaged to make the salt to penetrate in depth. The magisterial hand made binding gives it the characteristic pear form, making every piece different to the other. It will be the nature, with the particular damp and misty winter, to do that a precious jewel, to maintain it soft, and mature to the best, absorbing those fantastic aromas that make it unmistakable. This is the first phase of the seasoning, in winter.

Storage of the Culatello Fiocco
On the part of Fiocchetto di Culatello cut spread a drizzle of olive oil and butter. Since it tends to dry, wrap it in a cloth wet with malt distillate or in a linen cloth. Avoid storing it in the refrigerator. Choose a cool, dry place away from light.