Cured Meat Brand Smoked & Cured

Culatello and Fiocco are obtained from the sectioning of the Italian pork leg. The sweet flake is processed exclusively with sea salt, without the addition of preservatives or other additives and aged for a minimum period of 8 months.

It is the finest Italian cured meat, obtained from the best part of the pork leg, the rear one. The processing is done by hand, according to tradition. Maturing is slow and completely natural, never less than ten months. Only…