Fiocco di Culatello del Matese
Fiocco di Culatello is obtained from the smallest and most muscular section of the back of the thigh of heavy pigs born and raised in local farms.
The processing involves trimming the meat with a subsequent hand massage for the distribution of the salt, spices and natural flavourings. Subsequently the marinating in white wine takes place which gives the product fruity scents which, combined with the slow aging of at least 10 months, give as a final result a salami with an inebriating aroma and flavour.
The product is handcrafted and the weight may slightly differ from that indicated.