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Culatello di Zibello is a sausage, vaguely similar to prosciutto, but very different in its processing. It is considered a heritage of Emilia Romagna, particularly of the Province of Parma, although it is famous throughout Italy and abroad. The climatic regime of the region is considered 'irreplaceable for the maturation and seasoning of culatello'. The cured meat has the Protected Designation of Origin - PDO - mark and there is a consortium to protect the quality of Culatello.
2022-05-13 14:37:00
Fiocco di Prosciutto con Cotenna Orlandini 2,5Kg
The Fiocco ham is a cut of the pig's leg, the same where the culatello is made. The Fiocco is excellent consumed end. Before being commercialized, Fiocco is left to mature for several months
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ingredients
pork, salt, spices
Size
2.3 2.5 Kg ca
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Fiocco di Prosciutto con Cotenna Orlandini 2,5Kg
Fiocco ham, delivery in 48/72h.
The Fiocco ham is produced with one of the famous parts of ham. This cut comes from the opposite side to that of the culatello. As for the culatello this is salted massaged and tied, then left to mature in rooms with hams and culatello. The Fiocco di Parma is sold whole. Excellent fine cut the Fiocco ham is excellent as an aperitif.
| meat | suino |
|---|---|
| Size | 2.3 2.5 Kg ca |
| Location | Orlandini & C. s.r.l. Via Bocchialini, 14 – 43013 LANGHIRANO (PR) |
| more informations | Valore energetico Kj 1498/ Kcal 361 Grassi g 27,36 Acidi grassi saturi g 9,97 Carboidrati < g 0,50 di cui zuccheri < g 0,10 Proteine g 28,58 Sale g 4,30 |
| ingredients | pork, salt, spices |
| How it's made | The meat used is that of the leg of the adult pig, deriving from pigs reared in the province of Parma using the traditional method. The leg is initially decotennated, degreased and then boned. At this point the Flake is separated from the Culatello and trimmed by hand. It follows with salting. After the binding, it is aged in special cellars for several months. |
| Storage | To be stored in a cool and dry place. Cover the sliced side with a cloth. |
| Aging | medium-aged |
| Salami type | Salami |
| Type of meat | Pork |
| Average expiry date | 6 months |
Combinations
The Fiocco ham is excellent eaten cut with bread, fried dumplings. Suggested wine Lambrusco, Gotturnio.
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Technical Identity
Average expiry date
6 months
Salami type
Salami
Type of meat
Pork
Recensioni
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