]" title="Fiocco">
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.


Raw materials

Origin: Mora Romagnola pig breed or “Brinato” pig
breed, a crossbreed between Mora Romagnola and
Large White

Tagli, modelli, pesi e quantità

Shelf life: 6 months
Net weight: approx. 2.5 kg
Number of pcs. per box: 1

To contact us click here.

© 2014 - 2016 Comunità San Patrignano Società Cooperativa Sociale - P. Iva: 04044850404
Via San Patrignano, 53 - Coriano (Rimini) - +39 0541 362 111