Key characteristics of Fiocco di Culatello:

1. Lean Texture: As a smaller, more muscular cut, Fiocco di Culatello has a firmer, leaner texture compared to culatello. It’s well-suited to those who enjoy less fatty cured meats but still crave richness.
2. Delicate Flavor: Fiocco di Culatello is subtly sweet with an aromatic finish, thanks to the careful curing process. The lean cut gives it a milder taste than culatello but retains the signature nuttiness and complexity.
3. Natural Casing and Aging: Like culatello, fiocco is seasoned, tied, and wrapped in a natural casing (often pig bladder) and aged in cool, humid cellars for several months. The slow aging enhances its flavor and intensifies its natural characteristics.
4. Thinly Sliced for Serving: Fiocco is usually sliced paper-thin to allow the delicate flavors to come through. It’s commonly enjoyed on a charcuterie board, paired with crusty bread, Parmesan cheese, and perhaps a drizzle of balsamic vinegar.
5. Perfect with Wine: This delicacy pairs beautifully with Lambrusco or other light red wines that complement its sweetness without overpowering its subtlety.

Fiocco di Culatello is ideal for charcuterie enthusiasts who appreciate the intricacies of Italian cured meats and are looking for something refined but slightly less intense than culatello.