Origins :Émilie-Romagne, Italy
Origins and territory of Fiocco:
The Fiocco is look like Culatello, but smaller. You can also found it in regions of Parma, Piacenza and Cremona.
Its sweetness and flavors will surprisethe finest gourmet.
Tasting advices for Fiocco:
The Fiocco delivers its best flavors when it’s cut finely. For this, the best is to use a robust and precise slicer (see CIMOLINO range) and do the following steps:
– Remove the skin (asone goes along the cut because the skin permits abetter conservation).
– Set the slicer to about 0.5mm – 1mm (0.5 indicated on CIMOLINO slicers).
To better appreciate the Fiocco, it is best to cut the slices as one goes along and leave it at the room temperature (below 20 to 22 ° C) the time of tasting. Do not put in the fridge without putting it under vacuum.
Maturing of Fiocco:
Minimum 7 months
The entire Fioccois subject to drying. Sausages dry over time, which can lead to a weight loss based on the weight indicated.
Ingredients: pork, salt, spices, preservative E252 (saltpeter lightly on the skin)