The tradition in our part of the world is that when the pigs are large the haunches are sectioned in order to have both a Culatello and a Fiocco, two distinctive examples of salumi. Only when the haunches were smaller were they salted like prosciutti and continued the maturing process in the same environment following the itinerary of the prosciutto.
The product is characterised by its ruby red colour, with striations of fat and tiny points of tyrosine which testify to a lengthy maturing process and, of course, the insistent and persistent flavour of our black pig.
- Only from black pigs bred on our farm weighing between 230 and 280 kg
- Ingredients: pork meat, salt, pepper, Fortana wine, garlic
- Maturing: minimum 10 months
- Weight: between 8 and 10 kg
- Sales: whole or de-boned
