“Fiocchetto”, which is sometimes also called “fiocco”, is a characteristic cold cut from the Emilia-Romagna region, which is only made from carefully selected local pork cuts. The “Fiocchetto” by Podere Cadassa is almost completely fat free, because this company located in Colorno, close to Parma, makes it using the front part of the pork leg. The product is then seasoned with a small quantity of peppercorns, it’s filled in natural pork bladder and tied externally. Since it is a lean cold cut, it needn’t aging for a long time: it usually ages around 8 to 10 months in natural cellars.

Podere Cadassa, a delicatessen and refreshment area since 1780, produces exquisite cold cuts belonging to local tradition. Its secret? Traditional farming know-how and handmade production, which guarantee a high-quality finished product. Moreover, the farm has huge natural cellars where cold cuts are left to rest in the fresh countryside air flowing through the ajar windows. Only by carefully selecting raw materials, by implementing daily quality checks and applying the ancient wisdom and know-how of expert butchers, can one produce such genuine and exquisite cold cuts.

The “Fiocchetto” by Podere Cadassa is available in a 900g cleaned piece. It is a perfect starter and it is usually served with butter curls.