Salumificio Ducale

Fiocchetto

admin — Sun, 15 Nov 2009 21:25:41 +0000

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.

Culatello di Zibello DOP

admin — Sun, 15 Nov 2009 20:44:11 +0000

The Culatello di Zibello is the masterpiece of the italian salumeria. It is made out of the purest heart of ham and its processing, which requires unique expertise and maestry, follows the traditions born close to the banks of the Po river and passed on through the generations. The peculiarities of the “big river”, its foggy and humid weather, give the culatello its unparalleled flavour. The production process is totally handmade and starts with the boning and trimming stages. The salting process is handmade too, like a sort of massage. After weeks in a cold cellar at 4°C the hand-binding is the last production phase. After the drying step the Culatello starts to mature in natural cellars, without any air conditioning, and develops that peculiar flavour that makes the Culatello a masterpiece amongst the italian salumi: uniform and deep red, lean and soft meat surrounded by a white, thin fat layer. Its fragrance is intense and peculiar. Its taste is typical, sweet and mellow with aromatic shades.
The Culatello time to market is around 12 months after the approval of the certification authority that guarantees its DOC quality and the required supply chain standards. The Culatello must be stored in cool and gently aired rooms at a temperature lower than 20°C. Before slicing Culatello it is recommended to soak it an a water and wine mixture for at least 24 hours so that it becomes softer and it can be easily skinned. Once it has been sliced envelop it in a dishcloth and store in the fridge.

Spalla cotta di San Secondo

admin — Sun, 15 Nov 2009 18:31:23 +0000

The Spalla Cotta di San Secondo is a peculiar salume of Parma region with ancient origins rooted back in the Middle Age when they were already appreciating it as proved by the San Secondo parchment of A.D. 1170 and the A.D. 1184 chronicles. The Spalla Cotta di San Secondo is obtained from the upper part of the pig front legs and with the skilful handmade processing it becomes a delicious salume.
After boning, the Spalla Cotta di San Secondo goes through the salting process and, after a brief maturing that gives it a peculiar flavour without any added herbs, it is cooked into a mixture of water and wine with an addition of natural spices. At the end of the cooking and after a cooling down stage, the Spalla Cotta is vacuum packed and stored at around 4°C. The Spalla Cotta di San Secondo can be a starter or it can be an excellent second course after a couple of hours of boiling in water and wine in order to bring out its taste and aroma. It also suits torta fritta and polenta with a full-bodied wine.

Salame di Felino

admin — Sun, 15 Nov 2009 18:02:27 +0000

Salame di Felino is the magic result of a mix of selected meats and fresh pork underbelly processed with a peculiar tan and lots of love. Made into sausage using natural guts, the Salame di Felino meets the top expectations in terms of excellence and flavour, thanks to a slow and accurate maturing process which enhances its gentle and sweet taste. The time to market of the Salame di Felino is around thirty days, after it has become properly mature and stable. The Salame must be stored hanging in a fresh and aired place in order to avoid any mould. Before slicing Salame di Felino it is recommended to soak it in cold water so that the mould can be removed it can be easily skinned.