Fiocco or Culatello? The difference is in the cut.

The Culatello and the Fiocco are two different cuts from the leg of a heavy Italian pig, and what a pig it is! Specifically, it must be at least nine months old, weigh at least 160kg, and be of the Large White, Landrace, or Duroc breed. These pigs can be raised in 10 regions of Central Italy.
 

Difference 1: one portion of leg is Fiocco, the other Culatello

The substantial difference between Culatello and Fiocco lies in the cut of the leg that is used. When the pig is deboned, there are two clearly visible portions, one larger and one smaller. The larger cut has a quantity of fat that makes it of higher quality compared to the smaller cut, and this greater marbling makes it special during even prolonged aging. For this reason, this part is chosen for the production of Culatello. Fiocco, on the other hand, is produced from the leaner and smaller part of the leg.

The processing methods are similar: in both cases, the meat is hand-cut to eliminate excess fat and any bone fragments. A knife is used to shape both the Culatello and the Fiocco. The pieces are then salted and placed inside a natural casing, the bladder, and tied with natural twine. After these processes, the meat is washed, dried, and then aged. It is this last process that will further distinguish the two products.

Difference 2: different aging times

For the Fiocco, the aging times are definitely shorter. For Culatello, the minimum aging period is eight months, and for the prestigious Culatello di Zibello, the specification requires at least 10 months. The aging must be completely natural, in certified cellars, with controlled temperature and humidity.

Difference 3: one of the two is a Protected Designation of Origin, which one?

Fiocco and Culatello are typical products of the province of Parma. If you see the term Culatello di Zibello DOP, it means that the processing and aging must be carried out in specific municipalities in the area called Bassa Parmense: Busseto, Roccabianca, Polesine, Zibello, San Secondo, Sissa, Soragna, and Colorno.

Remember that, with the latest updates to the law defining the name of Culatello, the name Culatello is now reserved solely for the DOP version from Zibello. In all other cases where it is not DOP, the name must be changed to similar terms. This is to protect against the many attempts to copy a product that has great appeal, especially abroad, as an extra luxury product of Italian excellence.

If you want to discover the difference between Culatello, Culaccia, and Culatta and other cured meats with similar names, just visit our magazine.
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