Fiocchetto is made from the leanest part of the thigh called " fiocco del prosciutto".
The characteristics that contribute to obtaining a product with an excellent quality, flavour and aroma are:
Light but accurate seasoning.
The use of natural aromas and spices
Natural curing procedure
The unique climate of our hills
but, most of all, the way we breed our pigs.
The difference between fiocchetto and culatta is that fiocchetto is smaller, with minimum fat and shorter curing.