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Whole cured Fiocchetto

Salumificio Frati Carla


Availability: In stock


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A delicious and perfumed Fiocchetto to pleasantly surprise with a delicate and refined cold meat!

The Fiocchetto is prepared  with artisan  care  using  meats  from pigs born  and raised in Italy and is uses only the frontal part of the  haunch  called “Fiocchetto”.  The  Fiocchetto is put under salt for 8/10 days before it is stuffed  in pig’s natural bladder and then tied  with natural  cord following  the  traditional  “a  passetti” technique.  The  Fiocchetto is  put to  age  very  slowly  in a humid environment  for 8/10 months.

Selected among the best local producers these products are so delicious because the raw materials are  really  of high quality. The choice of  raw  materials is, in  facts,  a  crucial   step towards the production of good quality. Thanks to a close collaboration with  the breeders, is used the  best  pig meat. The pigs  are born and  grow  in  selected farms  in  the  Po  valley,  which has been for century home to the  best  pig types.  Throughout the  growth, the  pigs are fed with  quality natural products which raise in the  fields surrounding the  farms.

Preparation: remove the cord and put the Fiocchetto under running water. Dry it carefully and remove the bladder. If you want to soften the Fiocchetto wrap it  in a cloth dampened with white wine for 2 or 3 days.  Cut away the external impurities  with a sharp knife and then slice thinly the Fiocchetto. Grease the cut part with butter or olive-oil, then wrap the Fiocchetto in a tea towel. Once cut eat the Fiocchetto in a short time, to fully taste its delicacy.

Additional Info

Additional Info

Manufacturer Salumificio Frati Carla
Gluten free Yes
Lactose free Yes
Place of origin Fontanellato (Parma)
Maturing 8 months min.
Weight/Volume About 2 kg.
Vacuum-packed No

Pork meat, salt, dextrose, natural flavourings. Preservatives: E252, E301.

How to preserve it

In a cool and damp environment. Once sliced cover the cut surface with a cling-film. Wrap the meat in a cloth and store in the fridge. Keep the slices into a plastic box in the fridge and eat them the same day.