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Salumi di Mora Romagnola
Practically the very best of cured meats, Fiocco di Prosciutto is closely related to Culatello. The Fiocco is what’s left after having removed the Culatello from the legs of our pigs. Once trimmed, the Fiocco di Prosciutto is soaked in brine for a few days. It is then wrapped up and tied up on the outside. With
hardly any fat, it is intensely aromatic, very sweet and delicately spiced. Cured for about 6-8 months.
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