Fiocco/Fiochetto- byproduct of Culatello butchery

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."