The product

Fiocchetto Crocedelizia

Fiocchetto, called the 'younger brother' of Culatello
Code:
78403
Country of origin:
Italy - Emilia Romagna
Weight:
2,5 kg approx
Minimum order:
1 piece
More Information
Raw material Fiocchetto is is obtained from a minor cut of the back leg of the pig, the one that remain once Culatello has been pull out
Appearance It has a characteristic shape of a pear, tied up with string to form a net; the slice is cherry red with a part of white fat
Taste Sweet, with few fat; nice to be tasted just with some butter and nothing else
Maturing It is matured at least 12 months
Curiosity When we visited Ernestino, he told us some of the differences among the small producers like him and the industrial producers. One of these particularly impressed us: Ernestino need to buy the whole mezzena and use all the meat, as in the past, with no waste, whereas big producers buy just the cuts they need e.g. for Culatello. A choice that goes also in the direction of sustainability. One more reason, for us, to support the handcraft job of small artisans like Ernestino.
Our selection It is produced only with salt, pepper and natural aromas without any additives and preservatives
More Information
Ingredients Pork, salt, pepper
Weight 2,5 kg approx
Packaging Sfuso
Storage Conditions (unpacked products) Keep refrigerated
Nutrition Declaration Energy: 820 kJ / 190 kcal
Fat: 12,2 g
of which saturates: 4,2 g
Carbohydrate: 0 g
of which sugars: 0 g
Protein: 19 g
Salt: 2,8 g
Typical value per 100 g
The producer

Crocedelizia - Soragna (PR) - Emilia Romagna

Why we chose them
The history of Crocedelizia is the story of family Carraglia that renews the handcraft tradition of the norcinis of Bassa Parmense area, preserving the knowledge and the taste of local charchuterie. Heirs of the ancient profession of "masalen" - people who used to raise pigs and transform the meat in the ancient farmhouses of Bassa Parmense area -. Ernestino Carraglia founded his laboratory in Soragna, in the province of Parma, to produce and mature the most typical salumi of Parma area, like Culatello and Spalla Cotta. Ernestino works according his long family tradition and matures his products in a cellar made with terracotta red bricks under the laboratory. When we visited him, Ernestino told us some of the differences among the small producers like him and the industrial producers. One of these particularly impressed us: Ernestino need to buy the whole mezzena and use all the meat, as in the past, with no waste, whereas big producers buy just the cuts they need e.g. for Culatello. A choice that goes also in the direction of sustainability. One more reason, for us, to support the handcraft job of small artisans like Ernestino.
From the same producer
© VALSANA S.R.L. - All rights reserved - Tel. (+39) 0438 1883 125 - Fax (+39) 0438 64976 - email: valsana@valsana.it
Via degli Olmi 16 - 31010 Godega di Sant'Urbano (TV) - P.IVA 01949710261 - C.F. 00548700244 - Reg. Imprese Treviso N. 00548700244 - Cap.Soc. 52.000 i.v.