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.