Full seasoned local bow hanging in black mesh, drop shape with natural amber-colored rind and white fat

Seasoned Bow

Price range: 34,00 € through 65,00 €

It is presented with its oval and elongated shape, compact and collected, with that elegant and recognizable silhouette that distinguishes it from the most rounded culatello. The outer surface bears the marks of natural aging — the traditional ligation shaped the shape during the 8-12 months of aging, leaving a dry and dark surface that tells the time spent in the cellar. Once removed the skin after bathing in water, it reveals a heart of a delicate and uniform pink, with a fine and compact grain and streaks of fine fat distributed with harmonious naturalness. The slices, cut very thinly, are soft and velvety to the touch, almost transparent to the light — with an elegant and sweet scent that opens slowly, revealing the natural spices and that aromatic purity typical of lean cold cuts processed with respect. It’s a salami that speaks softly, but it says important things.

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Description

Seasoned Bow – The Lightness of the Culatello, in Precious Format

The same nobility, a character of its own — Il Fiocchetto is born from the same artisanal process as the culatello — the same care in the selection of meat, the same attention in processing, the same dedication to natural aging. But it has a personality of its own, distinctive and recognizable: the smaller dimensions, the oval and elongated shape and a drier structure make it a cold cut with a different aromatic profile, more delicate, more immediate, capable of conquering even the palates less accustomed to large seasoned cold cuts.

Exceptionally lean, extraordinarily tasty — The Fiocchetto is one of the leanest seasoned cold cuts of the Italian tradition — a rare feature in a product so rich in flavor. The Italian pork meat, selected for its natural quality, is processed with salt, natural aromas and spices and left to mature naturally for a period of between 8 and 12 months, depending on the season. It is this patient refinement that develops that sweet and delicate flavor that distinguishes it from any other cured meat in the same category.

The shape that accelerates perfection — The oval and elongated shape of the Bow is not only aesthetic: it is a precise technical choice. The smaller size compared to the culatello favors a faster and more uniform aging, allowing the meat to dry homogeneously from the outside towards the heart and to develop that compact but soft structure that makes it so pleasant to the cut and the palate.

The ritual of preparation — The Bow requires a small ritual before consumption, which is worth respecting to appreciate the qualities to the fullest. It removes the ligation, soaks in water for about 5 hours to soften the skin and facilitate its removal, then eliminates the skin and proceeds to cut into thin slices. It’s not a complication — it’s a moment of care that prepares the sausage for tasting and that, at the end, repays with a scent and softness that always surprises.

Respectably — To preserve the qualities after cutting intact, it is recommended to wrap the Bow in a linen cloth and keep it in a cool environment. Flax regulates moisture naturally, protecting the cold cuts without choking it — just as large artisanal seasoned cold cuts require.

Product Information

Origin meat: Italian pig
Processing: Artisanal — same technique as the culatello
Seasoning: 8-12 natural months depending on the season
Preparation: Remove binding → soak in water 5 hours → eliminate skin → thin cut
Storage: Wrapped in linen cloth in a cool environment; after cutting in the refrigerator

Ingredients and Allergens Italian pork meat, salt, natural flavors, spices. Gluten free.

Average Nutritional Values per 100 g of product Energy 290 kcal — Fats 18 g (of which saturated 7 g) — Carbohydrates 1 g (of which sugars 0 g) — Protein 28 g — Salt 5 g