Raw Ham Fiocco 2kg

Description

Fiocco Di Prosciutto Crudo: Tradition from Parma and Piacenza

The Fiocco di Prosciutto Crudo represents one of the hidden gems of Emilian charcuterie, a refined product that embodies the artisanal wisdom of the lower Parma and Piacenza areas. Made from the noblest and leanest part of the pork leg, this cured meat with its characteristic “teardrop” shape offers a premium and healthy alternative to traditional ham, while maintaining the centuries-old tradition of pork processing.

Distinctive Features

The Fiocco di Prosciutto Crudo stands out for its unique rounded shape and compact size (10-15 cm in diameter and 15-20 cm in length), making it easily recognizable and manageable. Its uniqueness lies in its anatomical origin: it comes from the “smaller nut next to the femur” of the hind leg, the leanest and most prized part of the entire ham.

• Shape: Characteristic “teardrop” after professional trimming
• Appearance: Intense red color with minimal fat marbling
• Consistency: Compact and dry, never oily
• Flavor: Sweet and delicate, more refined than raw ham
• Texture: Soft on the palate due to short aging

Territorial Origin and Tradition

Western Emilia – Heart of Charcuterie: The lower Parma and Piacenza areas offer ideal climatic conditions for curing meats. The controlled humidity of the Po Valley, combined with the Apennine breezes, creates the perfect microclimate for the natural maturation of this excellent product.

Artisanal Tradition:

• Processing technique handed down through generations
• Valorization of the noble parts of the pig
• Respect for natural aging times
• Manual selection of the best pork legs

Artisanal Production Process

Traditional Processing Phases:

1. Raw Material Selection: Fresh legs from top-quality heavy national pigs
2. Specialized Deboning: Surgical bone extraction while keeping the “nut” intact
3. Expert Trimming: Careful removal of excess fat to obtain the teardrop shape
4. Brief Salting: 2 weeks with coarse sea salt (vs. months for ham)
5. Accelerated Aging: 3 months in controlled natural air
6. Quality Control: Constant verification of optimal maturation

Fiocco vs. Raw Ham: The Substantial Differences

Nutritional Values per 100g

• Energy: 165 kcal / 690 kJ
• Proteins: 29g (very high protein content)
• Total fats: 6g (ultra-lean)
  • of which saturated: 2.2g
  • of which monounsaturated: 2.8g
• Carbohydrates: 0.5g
• Sodium: 1200mg
• Iron: 2.5mg
• Potassium: 320mg

Ideal for low-calorie and high-protein diets, comparable to bresaola in leanness

Optimal Storage

Whole Fiocco:

• Cool and dry environment (59-64°F)
• Relative humidity 70-75%
• Hung position for natural aeration
• Duration: 2-3 months from production

Opened Fiocco:

• Refrigerator temperature 34-45°F
• Cover the cut part with plastic wrap
• Wrap in a clean kitchen cloth
• Duration: 1 month after opening

Storage Tips:

• Avoid direct heat sources
• Protect from sunlight
• Check for absence of condensation
• Consume from the outer parts towards the center

Professional Cutting Technique

Optimal Preparation:

• Remove from fridge 30 minutes before consumption
• Clean the surface with a dry cloth
• Position with the fat side up

Cutting Methods:

• With Slicer: Set to 1-2mm for perfect slices
• Manual Cutting: Well-sharpened knife, clean movements
• Direction: Perpendicular to muscle fibers
• Thickness: Thin slices to enhance delicacy

Gourmet Culinary Uses

Direct Consumption:

• Elegant Appetizers: Served with crostini and mustard
• Refined Charcuterie Boards: Paired with fresh cheeses
• Gourmet Aperitifs: With sparkling wine and finger food

Elaborate Preparations:

• Fiocco Carpaccio: With arugula, Parmesan, and extra virgin olive oil
• Spring Rolls: Stuffed with grilled vegetables
• Protein Salads: Base for fitness salads
• Gourmet Sandwiches: With focaccia and fresh vegetables

Light First Courses:

• Summer Cold Pasta: With cherry tomatoes and basil
• Delicate Risotto: Creamed at the end of cooking
• Gnocchi with Butter: With fiocco and Parmesan

Refined Food and Wine Pairings

Complementary Cheeses:

• Robiola di Roccaverano: Creaminess that enhances leanness
• Crescenza Lombarda: Balancing sweetness
• Fresh Ricotta: Lightness for healthy pairings
• Aged Montasio: Structure that complements the flavor
• Sweet Provolone: Authentic Emilian tradition

Wine Pairings:

• Dry Whites: Trebbiano d’Emilia, Ortrugo dei Colli Piacentini
• Light Reds: Sparkling Bonarda, young Barbera d’Asti
• Sparkling Wines: Lambrusco di Sorbara, Franciacorta Brut
• Rosé: Chiaretto del Garda for summer aperitifs

Seasonal Pairings:

• Summer: White melon, fresh figs, peaches
• Autumn: Williams pears, strawberry grapes, chestnuts
• Winter: Mostarda di Cremona, acacia honey
• Spring: Artichokes, arugula, baby spinach

Nutritional and Health Benefits

Excellent Nutritional Profile:

• High protein content (29g/100g): ideal for athletes
• Low fat content (6g/100g): suitable for diets
• Rich in iron: support for anemic individuals
• Source of potassium: beneficial for the cardiovascular system

Dietary Indications:

• Low-calorie and weight loss diets
• High-protein regimens for athletes
• Diabetic-friendly diet (minimal carbohydrates)
• Fitness and wellness cuisine

Certifications and Quality

✅ Certified centuries-old Emilian tradition
✅ Selected Italian raw material
✅ Controlled artisanal processing
✅ Natural aging without additives
✅ Thorough veterinary controls
✅ Complete traceability of the supply chain

Purchasing Tips

How to Recognize Quality:

• Regular rounded shape without deformations
• Uniform red color without spots
• Compact consistency but not excessively hard
• Delicate aroma without unpleasant odors
• Certified origin from western Emilia