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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

Fiocco is made from the smaller front part of the ham that remains after we remove the glorious culatello. It's cured for 10 days with garlic, rosemary, and Lambrusco. Total drying time is at least 4 months.

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SPEAK TO THE BUTCHER
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