Description

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 Fiocco 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.

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 Fiocco under running water. Dry it carefully and  remove the bladder. If you want to soften the Fiocco 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 Fiocco. 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.