The product
Nino - Fiocco di Prosciutto
Sweet and delicate, reminiscent of cooked ham
Code:
78049
Country of origin:
Italy - Emilia Romagna
Weight:
3 kg circa
Minimum order:
1 piece
| Description | This delicious piece of charcuterie is made from pork meat of Italian origin. It is a product of the new line of Angelo Capitals: a line of cured meats that involves the replacement of sugars with honey, with the aim to obtain products more and more healthy. Its product are exclusively steamed. |
|---|---|
| Appearance | It has a light pink color, particularly low fat |
| Taste | Sweet and delicate, reminiscent of cooked ham |
| Our selection | What differentiates a good artisanal Prosciutto from an industrial one is the humidity. In the artisanal Prosciutto you will not feel the humidity. |
| Suggestions | Perfect for fast catering and wineries; considering the size can also be used by those who have small slicers. We want to give you some advice: try to cut it with a knife! |
| Weight | 3 kg circa |
|---|---|
| Packaging | Vacuum packed |
The producer
Capitelli - Borgonovo Val Tidone (PC) - Emilia Romagna
Why we chose them
The Prosciuttificio Capitelli was born in 1976 in Borgonovo Val Tidone thanks to Claudio Capitelli's passion for food. In 1992 Angelo Capitelli,
Caludio's son also entered production, immediately setting himself the goal of making an original contribution while respecting the company's
tradition: this is how in 1994 the Capitelli "reinvented" cooked ham. After years of research and development, pillars on which the company is still
based, Angelo reached the awareness that the cooked thighs produced before the advent of the food industry followed a completely different
process from that of the 90s: the fresh meat was deboned, preserving its natural shape, then simply soaked in brine for several days and finally
wrapped in pieces of raw cloth, tied tightly and cooked in containers filled with hot water. This is how "San Giovanni", the iconic product of
Capitelli,
was born: a cooked ham which taste is enhanced by the classic processing method
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