Cured Fiocco

Dry-cured Fiocco obtained from Italian leg pork, the same used for the famous Culatello. The front of the pork leg, known as the “noce”, the smallest, leanest part, is selected. It is hand-salted, then placed in the traditional “pelle di sugna” pig gut casing and hand-tied with string. This is followed by curing for at least 6 months. Elegant cellar fragrance, ruby red colour and delicate flavour. Also available in a convenient tray, skilfully sliced by our master slicers.