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
| Description | 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 and lean, with few fat but very melt-in-the-mouth |
| 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 |
| Suggestions | Nice to be tasted just with some butter and nothing else. Once opened, to presevent it from drying out, it should be wrapped in a wet cloth before being stored in a cool, dry place |
| Weight | 2,5 kg approx |
|---|---|
| Packaging | Sfuso |
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
