While culatello is made from the larger muscle, fiocco is made from the smaller muscle of the hog leg. It is seasoned and prepared like culatello but, because it is quite a bit smaller, it takes less time to dry. At La Cultura Salumi, our fiocco is aged six to eight months. The meat is supple and soft, and the colour – that beautiful ruby red.
Perfectly Paired With:
Like culatello, fiocco stands on its own. Enjoy it as an appetizer or as part of a meal.