Vacuum-packed fiocco of cured ham, the lean part of the leg, ready to slice for a low-fat plate.
The fiocco is the side muscle of the hind leg, separated from the culatello when the leg is cut up. It is trimmed to remove excess fat, salted, seasoned, then stuffed into a natural casing and tied into a pear shape.
Its small size allows a shorter ageing than a whole ham. The ruby red meat is lean and lightly salted, with cellar notes.
Serve in thin slices with parmesan or melon, or in strips over buttered pasta.
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Vacuum-packed fiocco of cured ham, the lean part of the leg, ready to slice for a low-fat plate.
