Culatello con cotenna (“Culatello with rind”) is a typical cold cut from the Parma area of Italy. Culatello is made purely from fresh Italian pork leg. Fiocco is salted with sea salt, without preservatives or other additives. It is aged for 10 months on average, during which time it develops a sweetness similar to Culatello with rind.
Fiocco is smaller than Peasant Culatello, but has a more intense flavour and lower fat content.
The average weight of a half Peasant Fiocco is approximately 1.2kg.