Fiocco from Pork

Name: Fiocco vom Schwein
Total time: 18 d
Ingredients: 27 g Nitritpökelsalz (0,4–0,5 % NaNO2); 4 g Rohrzucker; 4 g Schwarzer Pfeffer, grob gemahlen; 3 g Paprikapulver, edelsüß; 2 g Knoblauch, getrocknet und gemahlen; 1 g Lorbeerblätter, fein gemahlen

Curing MixPorkDryingMedium18-25 days

Fiocco is a northern Italian dried product from the front leg piece of pork (bottom round or ball) and is considered a precursor to Coppa. The meat is treated with a spiced curing mixture and slowly air-dried. The result is a richly aromatic, slightly marbled product with a dry, firm texture.

Ingredients(for 1 kg)

Curing salt (0.4–0.5 % NaNO2)27 g

Raw cane sugar4 g

Black pepper, coarsely ground4 g

Sweet paprika powder3 g

Garlic, dried and ground2 g

Bay leaves, finely ground1 g

Instructions

Rubbing & Curing

7-10 days

Mix all ingredients and rub the trimmed piece of meat thoroughly on all sides. Place in a vacuum bag, seal and store at 4-6 °C in the refrigerator. Turn daily and distribute the exuded liquid.

Rinsing & Pre-drying

1 day

Rinse meat under cold water and pat thoroughly dry. Leave uncovered in refrigerator at 4 °C for 12-24 hours until the surface is dry.

Air maturation

14-21 days

Bind meat in a net and hang at 12-16 °C and 70-75 % humidity. Check regularly for mold and weigh weekly. The fiocco is ready at 25-30 % weight loss.

Pro Tip

After the curing phase, briefly wipe the fiocco with red wine vinegar (diluted 1:3 with water) – this inhibits unwanted mold and adds a subtle depth of flavor.

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