Once the haunch of pork has been divided and the culatello removed, what is left is the ‘fioccaccio’. After opportune trimming and preparation the procedure continues exactly as for a culatello, but as the cut is much leaner the maturing process is shorter and, in fact, the piece is ready after 10 months.
The maturing process takes place in the ancient cellars dating from 1320 of the Antica Corte Pallavicina.
The product is prepared rigorously without nitrates, sugar, flour or any kind of additive or stabilizing agent.
- Only from heavy pigs weighing between 180 and 230 kg
- Ingredients: pork meat, salt, pepper, Fortana wine, garlic
- Maturing: 10 months
- Weight: between 2 and 3 kg
- Sales: whole product tied with cord, whole or halved vacuum packed
