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Fiocco

  • Tip Slice thinly and serve with crusty baguettes and butter
  • Provenance Specialty of Emilia Romagna, Italy
  • Culinary Advice We’d love to chat more about how to cook or prepare your produce come visit or call us!
Description

Fioco is made from the smaller front part of the ham that remains after we remove the glorious culatello. It’s cured gently with rosewater and pink peppercorns to create a subtle yet sublime experience. Total cure/drying time is 2-3 months.

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