Fiocco di prosciutto

Fiocco di prosciutto is a traditional Italian cured meat that originates from the Campania region in southern Italy. It is a specialty of several towns and communes in Campania, including San Marzano sul Sarno, Sarno, and Scafati. This delicacy is made from the hind leg of the pig, which is carefully trimmed and salted before being air-dried for several months.

The Fiocco di prosciutto is known for its unique flavor and tender texture. It has a delicate and slightly sweet taste, with a hint of smokiness. The curing process gives it a distinct aroma that is highly appreciated by food enthusiasts.

One popular recipe that features Fiocco di prosciutto is the “Fiocco di prosciutto e melone” (Fiocco di prosciutto and melon). This simple yet delicious dish combines thin slices of Fiocco di prosciutto with ripe melon, creating a perfect balance of sweet and savory flavors. Another recipe is “Fiocco di prosciutto e mozzarella” (Fiocco di prosciutto and mozzarella), where the cured meat is paired with fresh mozzarella cheese, creating a delightful combination of textures and flavors.

Fiocco di prosciutto has been recognized with the Protected Designation of Origin (PAT) status, which ensures that it is produced according to specific traditional methods and in the designated geographical area. This recognition guarantees the authenticity and quality of the product, making it highly sought after by both locals and tourists.

– “Fiocco di prosciutto” –
– “Fiocco di prosciutto: un salume campano di eccellenza” –