The FIOCCO OF CULATELLO originates inside the same area where Culatello is produced. Product characterized by extraordinary quality, FIOCCO OF CULATELLO gives its name to the same cut of meat. FIOCCO OF CULATELLO, known as minor brother of the famous Culatello, but for this reason not inferior for its quality, derives from the same sectioned leg of pig: the FiOCCO, a slice of meat belonging to a the leanest and little leg of pig, is what remains after obtaining the Culatello. After a necessary trimming, follows a hand working process as for the Culatello. Experienced pork-butcher known in Italian slang as "masalini", flavour, make it into sausages and bind the Culatello, in the end they leave it to mature for several months in cellars in the Padana land. These cellars are damp places, characterized by wall oozing saltpeter, necessary for giving FIOCCO OF CULATELLO its typical sweetness and softness. At this point of the maturing, the meat of FIOCCO OF CULATELLO has obtained a precious red color, and because of the complete lack of fat, after the cutting, it exhales an extraordinary perfume.