The Fiocchetto di Prosciutto has always and wrongly been considered the younger brother of the Culatello. The process for obtaining the Fiocchetto di prosciutto is exactly the same as the one followed while manufacturing the Culatello. Nevertheless the fiocchetto di prosciutto is smaller in size but keeps the same dainty flavour. Ruby colour, lean meat and mellow taste, the fiocchetto time to market is around 6 months after proper maturing, a weight loss and hence a good stability. It must be stored hanging in cool and aired rooms at a temperature lower than 20°C in order to avoid any mould. Before slicing the Fiocchetto di Prosciutto it is recommended to soak it an a water and wine mixture so that mould can be removed and it can be easily skinned.
