Fiocchetto whole 2 kg ca

Fiocchetto is a typical salami from the Lower Parma area which is obtained by processing the more muscular and smaller rear part of the thigh of selected pigs.
The processing stages of this salami are very similar to those of Culatello. The Fiocchetto is more "lean", with less fat and the aging times are 6 - 8 months.
As with other typical cured meats from Parma, maturing must take place in damp, dark places and in a natural way.

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