Fiocco (or Fiocchetto) is a typical cured meat from the Parma area. Its production starts from an accurate selection of large thighs of heavy pigs, directly reared by the producer, so as to obtain a superior final product with an unequalled flavour. The cut of meat is from the same pig’s thigh used to produce Parma Ham, from which the first cut is made, known as Culatello and then Fiocco. The Fiocco is extremely lean, with very little fat, protected by its natural rind and by the “sugna” in which it has been expertly smeared.
- Packaging:half vacuum
- Weight:circa 1100 gr.
Caseificio Sociale San Salvatore
Strada Sabbiata 20, Colorno (Pr)
Cell: 338 3568800
ANNA MARIA - 03/08/21
IL PROFUMO DEL FORMAGGIO DI UNA VOLTA...
Rita - 29/07/21
La qualità a prezzi convenienti!
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