Having selected the leg of pork and extracted the culatello, the fioccaccio remains. After the appropriate trimming it follows a process identical to that of culatello, but being leaner it needs a shorter aging, in fact after ten months it is ready.
Maturing takes place in the historic 1320 cellars of the Antica Corte Pallavicina.
Produced without nitrates, sugars, flours or any other additives or stabilizers.
Only from pigs weighing 180 to 230 kg.
Ingredients: pork, sea salt, wine, garlic and pepper