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the Flake of Prato | Culatta
28,00 €
Fiocco or Culatta is made from the lower part of the boneless pork leg. Unlike Culatello, it is not stuffed because part of the rind is retained.
After salting is finished, it is allowed to rest and dry for several weeks.
Once cleared of excess salts, it is netted and hung inside air-conditioned cells where aging of at least 4 months begins.
As a final result, we have a lean, ham-soft sausage with little waste. It is easily recognized because it has a regular, round, elongated shape.
Flake is sold cut in half and vacuum-packed so that it retains its taste and bright red color. You will be amazed!
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the Flake of Prato | Culatta
Salume Description:
Fiocco or Culatta a highly prized pork butchery cured meat made from the boneless, unskinned and processed leg of pork like prosciutto.
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Additional Information
| Nutritional values per 100 g | Energy : 302 kcal |
|---|---|
| Used Spices | Salt, black pepper and natural aromas. |
| taxonomy singular name: Peso | 1.5 kg |
| Meat chosen | Made from the lower part of the pork thigh. |
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March OFFER
SPICY sausage
€ 7,30 €5,90
Good to eat and ideal for topping pizza!
20% DISCOUNT
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