“Valle dei Trulli”

It is made from the central region of the hind leg, unlike other cuts, it is always soft and lean, naturally savory, a feature that facilitates the use of little salt in the seasoning process.
Its sweet and delicate smell is due to a long stay in the cellar, where it refines its taste by “stealing” the olfactory qualities from the different cured meats which mature in the same environment.

Fratelli Gentile Fiocco Fiocco