Fiocco, or Fiocchetto, is a fine cured meat obtained from the noblest part of the rear leg of the Italian pig, the smallest and most muscular section. Particularly lean, with a sweet and tasty flavour and an intense aroma, it has a characteristic ruby red colour.
Protected by its rind and lard, Fiocco maintains a unique softness. Its maturation, which lasts 7-8 months, takes place in the humid cellars of Bassa Parmense, the same as Culatello.
Taste it with a slice of homemade bread and a knob of butter. The right glass is a lively white wine or a young red, still or sparkling.