Fiocco di prosciutto in cotenna

Whole piece: approx. 2.9 kg

Half piece: approx. 1.3 kg

Taken from the same pork leg as culatello, the fiocco di prosciutto is the smaller muscle beside the femur. After trimming and salting with sea salt and spices, it is left to rest in an elastic net. The joint is then hand-tied into its distinctive oval shape before undergoing a slow maturing process of at least six months in cool, humid cellars. Larger pieces may be aged for up to a year.