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Fattoria Rossi

Price range: € 49,00 through € 90,00

Products in the Wine category can only be ordered in multiples of 6 (minimum quantity: 6 bottles), even mixed together.

Fiocchetto is a fine and delicate cured meat made from the leanest part of the pork leg, known as the “ham flake.”

Thanks to its careful processing and choice of natural ingredients, Fiocchetto represents excellence for those seeking a product with a delicate taste and enveloping fragrance, with a superior quality that makes it unique.

Also crucial to the final quality is the method of rearing our pigs, raised in a healthy and natural environment, which is reflected in the goodness of the finished product.

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The features that contribute to the distinctive quality of the Ribbon are many and fundamental:

A light and meticulous salting process that preserves the natural flavor of the meat without covering up its original notes.

The use of carefully selected natural spices and flavorings enrich the product with a pleasant and complex fragrance.

Natural aging, carried out in controlled environments, allows Fiocchetto to mature slowly, developing its tender texture and flavor profile.

The unique climate of the farm’s hills, with its temperature ranges and special humidity, which contributes significantly to the curing process, giving the cured meat an unmistakable flavor.

Compared to Culatta, Fiocchetto has some essential differences that affect its appearance and taste. With a smaller size and less fat, Fiocchetto is lighter and suitable for those seeking a delicate, balanced flavor. The shorter maturation period than Culatta makes it a fresher consumable cured meat, ideal for those who like products with a less intense but still refined taste.

Learn how to store cold cuts

**Translation:**

The Fiocco di Culatello, or simply Fiocchetto, is a smaller, leaner cut taken from the same part of the pig’s hind leg used for Culatello. More slender and delicate, Fiocco is prized for its compact texture and sweet-savory flavor, making it a perfect choice for those who prefer a less fatty salume that is still rich in taste.

The processing of Fiocco follows a method similar to that of Culatello: once deboned, it is shaped, salted, and stuffed into a natural casing, then tied and set to age. Thanks to its low fat content, Fiocco requires a shorter aging period—between 6 and 8 months—during which it develops a delicate aroma and balanced sweetness.

With its rounded shape and modest weight (usually between 2 and 2.5 kg), Fiocco is particularly well suited as an appetizer or paired with fresh vegetables and seasonal salads. Best enjoyed thinly sliced, it’s a versatile salume that adapts to many preparations while maintaining a profile of elegance and lightness. Its compact size and gentle flavor make it an ideal alternative to Culatello for those seeking something lighter, without sacrificing artisanal quality or the characteristic intensity of Emilian cured meats.

Discover how we produce it