Fiocco di Culatello 2025.....The Reveal!

[Hijack73]

I need to find me a petite Cajun/Italian chick.....

Or maybe a Spanish lass ;)

 

[SMOKEOCD]

I had multiple of your threads opened and a third tab to keep up with new posts here. Thanks for the thorough details. I’m amazed at your dedication to this.
Did I read that correctly and you have the same meats from different years, or did I just mess myself up by reading old threads?

 

[indaswamp]

I have made Culatello every year going back to 2020. They are aged 2 year in my drying chamber. The hind leg of a pig has two sections when you debone it, the back section is the Culatello, the front section is the Fiocco di Culatello. The Fiocco only dries for about a year before it is ready.