Fiocco di prosciutto in vescica

Whole piece: approx. 2 kg

Half piece: approx. 1 kg

From the same pork leg used for culatello, the fiocco di prosciutto is the smaller muscle alongside the femur. After trimming and salting with sea salt and spices, it is rested in an elastic net, then hand-tied to give it its traditional oval shape. At that point, it is slowly matured for at least six months in cool, humid conditions, with larger cuts aged for up to a year.