Coming from cuts of carefully selected local pigs and matured in the humid climate and ventilated cellars of the Parma lowlands, fiocchetto di culatello is a truly unique speciality in both taste and tradition. Its meat has a characteristic ruby red colour because of the almost complete lack of fat, and is selected from the leanest part of the pig’s leg. The processing, which includes salting, binding and a slow and controlled ageing, is by artisan methods. Fiocchetto, being leaner than Culatello, needs a shorter ageing period, on average from six to seven months. After being salted with a small quantity of spices, the product is encased in a film made from pig’s bladder and bound on the outside. At the end of processing, the fiocchetto is reduced in size compared to culatello, and its typical “mandolin” shape is decidedly more elongated. Because of its sweet flavour and exceptionally lean meat, this encased meat is designed to satisfy the palate of even our most demanding customers.