Fiocco della Valtellina is a raw ham typical of the province of Sondrio, made from selected lean cuts of pork, processed and cured. Its flavor is that of a sweet and delicate ham, with a deep pink color and soft texture.
Raw material and processing
The production of Valtellina prosciutto fiocco starts with the careful selection of the best pork legs, stripped of the bone, and follows artisanal processing that ends with the curing phase, which lasts up to even 8 months: time is needed, in fact, for the pure air and unique climate of the Alpine valleys to help mature the authentic, fragrant flavor of this cured meat.
The main difference from prosciutto crudo, besides its sweeter flavor, is in its appearance: being obtained from a boneless thigh, prosciutto fiocco has a rounded shape and is smaller than the classic traditional ham.
Usage tips
The fiocco della Valtellina, with its balanced harmony of taste and lightness, can be enjoyed purely slice by slice, but it is also a refined cured meat to be paired with other foods, to be presented on sliced boards or even to be used in the kitchen for the preparation of dishes and recipes with cured meats.
