Fiocco

The product is prepared from the round muscle part of the pork leg. Salt in a container, stand for 12-14 days at temperature 4-6 degrees Celsius, turn over and lightly massage in the middle of the process. After salting for a day or two you can add a little dry wine, blackcurrant or cherry ratafia, after draining the remaining brine. We take out the cuts from the container, tie them. It is better to dry in a natural casing (pork and beef bladders), where place the salted cuts, rubbing them lightly with the seasoning mixture. If fiocco was tied in a shell, then the shell pierce and rub on top with coarse salt.
We hang the fiocco in a cool room while the juice is draining. Next, we place it in the drying chamber at temperature 4-6 degrees.
We maintain minimum 3 months.

COMPOSITION:

• Muscle from the leg (whole)
• Nitrite salt – 23 g / kg
• Juniper extract – 1 g / kg
• Basil / Oregano;
• A mixture of peppers;
• Marjoram;
• Dry white wine (plum ratafia)