fiocco di prosciutto balsamic

fiocco di prosciutto balsamicDescription Nutrition Information Ingredients When you're surrounded by legends, it isn't easy to make your mark. This is what Fiocco would say if it could speak. Life as the 'younger brother' of Culatello, the King of Cured Meats, deals quite a blow to the self esteem. When artisans remove pork thigh from the bone, Culatello is made from the upper (fattier and larger) part, leaving the smaller and leaner lower part for Fiocco di Prosciutto. But do

Lemon juice

between May and June where the Culatello is celebrated bringing together flavours and heritage

sunflower vegetable oil

as well as on carpaccio and for dips

Different ageing varieties

wrapped in a cloth and left to soften in a cool place for a couple of days

just like the taste of the honey that comes from it

- 1 x PGI Balsamic Vinegar of Modena Aged 250 ml

Ingredients: Pork

emulsifier: E471

an impeccable team player that is not afraid to step up and take the lead

Once upon a time there were no fridges or avant-garde technology and the production of fine charcuterie was no mean feat