Fiocco di prosciutto Zuarina metà sottovuoto
Prosciutto Fiocco is a typical cured meat from western Emilia. Without preservatives, it is aged slowly for at least 7 months. The flavor is sweet and delicate, the aroma characterized by fragrant notes.
Prosciutto Fiocco is a typical cured meat from western Emilia, particularly from the lower Parma area and in some areas in the province of Piacenza. The cut of meat from which Fiocco comes is the smaller nut next to the femur. It is obtained from the leanest part of the hind leg of the pig. Trimming and processing gives it its typical teardrop shape. With no preservatives, the curing of fiocco is slow, at least 7 months. The flavor is sweet and delicate, the aroma characterized by fragrant notes.
leg of pork, salt, spices
Energia, 1341 kJ / 322 kcal
Grassi, 22,6 g
- di cui acidi grassi saturi, 8,2 g
Carboidrati, <0,5 g
- di cui zuccheri, <0,5 g
Proteine, 29,7 g
Sale, 5,1 g
Store at 4°C / 10°C