The poor brother of the Culatello is ready! As described in the Culatello post, the Fiocco is made from the small muscle of the hog leg. It’s cured in the exact same way as the Culatello is, but because its quite a bit smaller it takes a lot less to dry.
This piece was in the curing chamber for 4 months and lost about 40-42% of it’s weight.
Let's look at some interior pictures, shall we?
Scott at Sausage Debauchery experienced the same thing!
Sliced thin it has a nice flavor. It’s a little prosciutto-like, but clearly recognizable as something else. It has a pleasant “funk” to it which I THINK is attributable to it being cased in a beef bung and molded, but I’m not certain.
I have a feeling this is a product in particular where the quality of the pork would make a detectible flavor difference. I used a commercial ham as I wanted to learn how to butcher it before spending a lot more on a pasture raised pig. The very simple curing (just salt really) really would allow the pork to shine on its own as there are no strong flavors or spices to cover up the pork flavor. I think the extra intramuscular fat on pastured pigs would make the texture even better.
It’s a good meat for sandwiches, for sure, and I'll enjoy eating it. I am looking forward to the Culatello to see if the extra 6+ months of aging develop more flavor.