Fiocco di Prosciutto is a typical cured meat product from western Emilia, in particular from the lower Parma area and from some areas in the province of Piacenza. The cut of meat from which Fiocco comes from is the smaller nut next to the femur. It is obtained from the leanest part of the pig’s hind leg. Trimming and processing gives it its typical teardrop shape.
Without preservatives, the curing of Fiocco is slow, at least 7 months.
The flavor is sweet and delicate, the aroma characterized by fragrant notes.