Whole fiocco di prosciutto, a lean piece taken from the pork leg, to slice thinly for antipasti.
When the leg is cut up for culatello, the smallest and leanest muscle gives the fiocco. It is trimmed, salted, seasoned, stuffed into a natural casing and tied, which gives it its oval shape, then aged for several months.
The meat is firm yet supple, low in fat, with a mild flavour. It is sliced very thinly on a slicer and served plain with fresh bread or grissini.
Its low fat content makes it an alternative to cured ham on a board.
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Whole fiocco di prosciutto, a lean piece taken from the pork leg, to slice thinly for antipasti.
