Fiocco di prosciutto is the close relative of culatello. Once the pork leg has been dissected and the culatello has been removed, the flake remains. Raw ham Fiocco is a decidedly lean cured meat, with little fat. Only the long seasoning makes possible the intense aroma that is released when slicing it. Organoleptically, the first sensation is of sweetness, added to a persistent delicate pleasantness. Fiocco di Prosciutto Crudo is leaner and smaller than culatello (about 2 kg.). Once started, it is advisable to cover the part of the cut with a transparent film before storing it in the refrigerator, or as gourmets recommend, wrap it in a moistened cotton cloth, possibly with white wine. Still whole and vacuum-packed, it should be kept in the refrigerator.<\/p>\n","protected":false},"excerpt":{"rendered":"
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