Raw ham - Valtellina "fiocco" and "fiocchetto"
Using the core of boned pork-legs and processing it in the traditional way, we get Fiocco-Ham, matured for about six months. Its especially mild taste, along with the advantage of being almost rind-free, makes it very suitable for slicing and selling at delicatessen counters.
From pork-legs knuckle we get instead Fiocchetto, which is quite small, tender and mild in taste, and therefore extremely suitable for the most varied gastronomic creations.
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