Whole Fiocchetto cured with pork rind

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”.  

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 for consumption:  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 Fiocco in a tea towel. Once cut eat the Fiocco in a short time, to fully taste its delicacy.