Fiocco della Valtellina


Born almost a century ago from a recipe which has remained the same over time, fiocco of Valtelllina is a dry-cured ham prepared with the heart of pork hindquarters without the bone, selected with the right percentage of fat and submitted to an artisan workmanship typical of the tradition of Valtellina. This high quality product sets itself apart for its sweet and aromatic taste which conquers the palate of even the most demanding consumers.

Fiocco della Valtellina


Born almost a century ago from a recipe which has remained the same over time, fiocco of Valtelllina is a dry-cured ham prepared with the heart of pork hindquarters without the bone, selected with the right percentage of fat and submitted to an artisan workmanship typical of the tradition of Valtellina. This high quality product sets itself apart for its sweet and aromatic taste which conquers the palate of even the most demanding consumers.

Ingredients


pork
salt
dextrose
natural flavourings

Preservatives
E250
E252

Eating suggestions


On its own as a snack, starter or second course dish. Excellent with sugary and fleshy fruits such as apples, pears and very ripe kiwis.

Nutritional values


Nutritional values
Protein
Carbohydrate
Fat
937 kJ – 223 Kcal
37
<0,5
8,1g

PGI


WIKI

It indicates a mark of origin which is attributed by the EU to agriculture and food products for which a specific quality or characteristic depends on the geographic origin and the production of which occurs in a specific geographic area. To obtain PGI certification at least one phase of the production process must occur

CONTINUE

Cream of pumpkin with crunchy Bresaola della Valtellina PGI


RECIPES

Winning combinations


THE VARIETY THAT MAKES THE DIFFERENCE

The variety that makes the difference


There are more than 250 types of traditional Italian bread, with hundreds of variations. From north to south each region has its own specific types starting from the selection of flour, corn, spelt, kamut, buckwheat and hemp to its methods of processing and baking. Each region jealously protects the secrets for preparing good bread made as it once was. There is nothing left to do except combine ancient knowledge and gastronomic flavours and try to sink the bresaola into the soft dough of a rosetta roll or savour it with the crunchiness of pane carasau, a thin crisp bread from Sardinia, wrapped around the characteristic Turin breadsticks or on a slice of foccaccia, a flatbread from Liguria.

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PRODUCTS

2017-07-18T22:48:45+00:00