Fiocco or fiochetto, whatever you choose to call it, it is delicious. This salume was the byproduct of my culatello process back in January. Due to it being only 1/3 the size of the culatello and noticeably leaner, it dries much more quickly. This was really a no brainer. 3.5% salt, .25% cure #2, that's it. Cured it for about 14 days. Then stuffed it in a hog bladder, trussed it, tied it, hung it and forgot it, just as you see in the first pic. 52 degrees and 70-75% humidity and 4 months later.........voila! Fiocco! Not really much more to say about this. If you're going to butcher a culatello, might as well harvest this and make it as well. I've already eaten quite a few sandwiches using this. It is quite lean and subtle, yet still really moist and "hammy." 
Wow, what a great blog! Our mutual friend, Rosetta Costantino, directed me to you site since she knows I love Calabrian cuisine (I have taken a number of classes with Rosetta) and was looking to find some real 'nduja to try. Keep up the good work! I am taking a class a the Museo ItaloAmericano in San Francisco which is focusing on Calabria and will share this with my classmates. Ciao.
ReplyDeleteThanks, Mike. There is real 'nduja from Calabria for sale at my store. Enjoy the class.
ReplyDeleteDid you find that the toughest part was finding a bladder!?
ReplyDeleteWas the bladder you used dried and pressed?
Ore
Ore, I got a couple bladders from my friend. They were packed like regular casings...under salt.
ReplyDeleteThis looks so amazing! I'm trying this with local-to-me Berkshire pork. Thanks for all the great inspiration :)
ReplyDeleteLovved reading this thanks
ReplyDelete