It is the younger brother of Culatello, similar in production and aging, but smaller and with leaner meat. It is obtained from the pig’s thigh as a second cut. It needs at least 8 months of aging to gain its sweet and delicate aroma.
- Packaging: Vacuum
- Weight: 1 Kg
Ingredients: pork meat, salt, dextrose, spices and natural flavourings. Antioxidant: sodium L-ascorbate Preservatives: potassium nitrate
NOTES: GLUTEN FREE – LACTOSE FREE
Nutritional value:
Energy value ki 979 – kcal 234
Fats 14 g of which saturated fat acids 5,3 g
Carbohydrates 0,5 g of which sugar 0 g
Proteins 26 g Salt 4,7 g
Minimum aging period 6 months
Approximate weight of the finished product about 2 kg
Chemical physical features Aw <0,92 and 5<pH<6,90
Microbiological profile:
Total aerobic count <1, 0x105 ufc/g
Enterobacteriaceae: <1,0x103 ufc/g
Escherichia coli: <1,0x102 ufc/g
Salmonella: absent in 25g
Listeria monocytogenes: absent in 25g
Chemical analysis
Moisture: 30÷40%
Ashes: 3÷6%
Proteins: 20÷30%
Lipids: 20÷30%
Packaging
Whole: loose in boxes
Half: vacuum-sealed
Shelf-life
Loose (approximate period): 6/8 months
Vacuum-sealed: 6 months
Tag Present if vacuum-sealed
Seal Present if loose
Storage conditions
Store at T< 7°C (Vacuum-sealed)
Store at T< 20°C (Loose)
How to use Ready for use
Aged Fiocchetto can be stored for over 6 months in a cool and dry area.
Once cut it can be stored in the fridge for some weeks wrapped in a rag, we suggest covering the cut surface with a clear wrap. Slices must be stored in the fridge and eaten same-day.
