Started this piece back during Salumi Palooza in January 2025. I was intending to cut it Dec. 24th for my Uncle's Birthday dinner night, but I was sick and could not attend. After finishing up with Salumi Palooza 2026, I figured-what the hell, might as well cut it now and remind myself why I put in all the meticulous and tedious work processing 1/2 a pig. And Let me tell you-I am glad I cut it! Wow!
So this is the front of the ham leg portion on pig. opposite of the Culatello, as the Culatello is the back of the leg-the haunch. The Fiocco is normally about half the size of the Culatello and is ready in 10-12 months. This one dried to 46% weight loss, so after a water/wine soak overnight to remove the casing, then a 2 day wrap in a white wine (same bottle) soaked towel covered with cling film. Time to cut it......
Shaved 0.5mm thin.....
Now I know why the Fiocco is the Queen of Italian Charcuterie. Lighter that the Culatello, not as musty, sweeter. The meat is like butter.. just falls apart on the tongue. Not quite as developed as the 2 year aged Culatello, but absolutely incredible! I had already eaten when I cut it, but sliced 9-10 slices and slowly savored it one long bite at a time. Perfect saltiness, balanced out with the pepper. Faint hint of the wine soak. But the pork flavor cuts through, with that fat packing a punch. Each bite lingers for a long while. Amazing. This is why I do it. Super taster nirvana.....and there is another one hanging in my chamber right now....If the 2025 Culatello are anywhere close to how good this Fiocco is...damn! I will shed tears!
So this is the front of the ham leg portion on pig. opposite of the Culatello, as the Culatello is the back of the leg-the haunch. The Fiocco is normally about half the size of the Culatello and is ready in 10-12 months. This one dried to 46% weight loss, so after a water/wine soak overnight to remove the casing, then a 2 day wrap in a white wine (same bottle) soaked towel covered with cling film. Time to cut it......
Shaved 0.5mm thin.....
Now I know why the Fiocco is the Queen of Italian Charcuterie. Lighter that the Culatello, not as musty, sweeter. The meat is like butter.. just falls apart on the tongue. Not quite as developed as the 2 year aged Culatello, but absolutely incredible! I had already eaten when I cut it, but sliced 9-10 slices and slowly savored it one long bite at a time. Perfect saltiness, balanced out with the pepper. Faint hint of the wine soak. But the pork flavor cuts through, with that fat packing a punch. Each bite lingers for a long while. Amazing. This is why I do it. Super taster nirvana.....and there is another one hanging in my chamber right now....If the 2025 Culatello are anywhere close to how good this Fiocco is...damn! I will shed tears!
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