The Fiocchetto is a typical cold cut of the lower Parma area. Hand salted and then placed in organic bowel
this excellent product is then dry cured in the typical cellars, dump but ventilated, where it is hung on wooden shelves.
Scent and taste are simply unique.
Pear- shaped the Fiocchetto is smaller than Culatello.
|Pezzatura prosciutto||1/2 (mezzo prosciutto)|