Fiocco
Curing MixPorkDryingHard8-12 weeks
Delicate air-dried pork leg from Northern Italy. Particularly tender and mild in flavor due to long aging time.
Ingredients(for 1 kg)
Coarse sea salt35 g
Curing salt8 g
Sugar5 g
Coarse black pepper4 g
Bay leaves3 g
Instructions
1
Wet curing
10 daysCure leg completely covered in 15% salt brine at 2-4°C
2
Dry curing
14 daysRub with dry curing salt and turn every 3 days
3
Preparation
1 hourWash off salt thoroughly, dry and wrap in netting
4
Air drying
8-12 weeksAt 12-14°C and 75-80% humidity until 25-30% weight loss
Pro Tip
Keep temperature very constant - fluctuations can cause cracks in the meat.
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