{"id":57889,"date":"2020-02-17T22:08:33","date_gmt":"2020-02-17T21:08:33","guid":{"rendered":"https:\/\/www.bbuono.it\/shop\/unkategorisiert\/schinken-schweinefleisch\/"},"modified":"2026-09-02T17:23:15","modified_gmt":"2026-09-02T15:23:15","slug":"fiocco-handwerklicher-schinken-vom-schwein","status":"publish","type":"product","link":"https:\/\/www.bbuono.it\/de\/shop\/fleisch-und-wurstwaren\/fiocco-handwerklicher-schinken-vom-schwein\/","title":{"rendered":"Schinkenflocke aus der Vallesabbia 500 g"},"content":{"rendered":"\n

Der handwerklich hergestellte Schweinefiocco ist ein traditionelles italienisches Agrarlebensmittel. Dieser hat einen besonders delikaten Geschmack, k\u00f6stlich als Vorspeise oder serviert mit ein paar Butterflocken auf warmem Brot.<\/h3>\n\n

Diese Wurst ist das Aush\u00e4ngeschild<\/strong> des landwirtschaftlichen Betriebs Vassalini. Sie wird ausschlie\u00dflich aus hochwertigen<\/strong> und ausgew\u00e4hlten Schweineschinken aus der Provinz Brescia<\/strong> hergestellt. Der Fiocco, der durch einen Fettstreifen von 1 bis 2 cm gekennzeichnet ist, ist eine Schweinewurst<\/strong> nat\u00fcrlich gereift und in Naturdarm gef\u00fcllt<\/strong>, aber nicht gemahlen; er wird durch das Abtrennen vom Schinken gewonnen, wobei auf ein an sich schon recht hochwertiges Lebensmittel verzichtet wird. Der Rest des Verarbeitungsprozesses wird dann f\u00fcr eine andere typische Wurst<\/strong>, den Fiocchetto, verwendet.<\/p>\n\n

Sobald du das St\u00fcck aus dem Vakuum genommen hast, wickel es nicht in Frischhaltefolie ein<\/strong>, sondern reibe die Oberfl\u00e4che mit Oliven\u00f6l extra vergine oder Butter ein und wickle es in ein sauberes, trockenes Leinentuch. Dann leg es in den Keller oder alternativ in den K\u00fchlschrank.<\/p>\n\n

<\/div>\n\n
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\n

Wie man das Schweinefiocco genie\u00dft:<\/strong><\/h4>\n\n\n\n

Der Fiocco sollte pur genossen werden<\/strong>, um die Einzigartigkeit dieses Schinkens zu schmecken. Sein Geschmack ist zart<\/strong>, hervorragend mit Wei\u00dfbrot, Crostini oder in Begleitung von K\u00e4se wie Mozzarella<\/strong> oder mit Butterflocken .<\/a><\/p>\n\n\n\n

Verkauft und vakuumverpackt in St\u00fccken von ca. 0,5 kg<\/p>\n<\/div>\n<\/div>\n\n

<\/div>\n\n

Schinkenflocke: Was ist das, wie schneidet man sie und wie bewahrt man sie auf?<\/h4>\n\n
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\n
Was ist das Schinkenband und woher kommt es?<\/summary>\n

Es ist der magerste Schnitt aus der Schweinekeule<\/strong>, gewonnen aus dem Muskel gegen\u00fcber dem Culatello und an der Luft gereift<\/em> nach emilianischer Tradition (Po-Ebene). Es hat festes Fleisch, einen zarten Duft und einen w\u00fcrzigen, aber feinen Geschmack. Ideal f\u00fcr alle, die eine trockene und leichte Wurst suchen. F\u00fcr \u201efiocco di prosciutto cos\u2019\u00e8\u201c findest du oft Synonyme wie \u201efiocco\u201c oder \u201efiocco del prosciutto\u201c: Wir sprechen von derselben handwerklichen Spezialit\u00e4t, die mit Salz und Zeit, ohne Schnickschnack, verarbeitet wird.<\/p>\n<\/details>\n\n\n\n

Wie schneidet und serviert man das Band, um es am besten zu genie\u00dfen?<\/summary>\n

D\u00fcnn aufschneiden<\/strong> und bei Zimmertemperatur servieren<\/em> (15\u201320\u00b0C). Entferne die \u00e4u\u00dfere H\u00fclle\/Schwarte, schneide die Oxidation ab und binde gut f\u00fcr einen stabilen Schnitt. Clevere Kombinationen: knuspriges Brot oder Br\u00f6tchen<\/em>, Butter und Pfeffer, Feigen oder Melone<\/strong> in der Saison, knackiges Gem\u00fcse oder gereifter Kuhmilchk\u00e4se. Auch hervorragend in Fladenbroten<\/em>, reichhaltigen Salaten oder auf wei\u00dfen Pizzen nach dem Backen. <\/p>\n<\/details>\n<\/div>\n\n\n\n

\n
Unterschied zwischen Fiocco und Culatello: Welches w\u00e4hlen?<\/summary>\n

Fiocco vs Culatello<\/strong> in K\u00fcrze:Wenn du einen eleganten Duft und gro\u00dfe Vielseitigkeit<\/em> suchst, w\u00e4hle den Fiocco; f\u00fcr ein intensives und buttriges Erlebnis den Culatello. Beide sind handwerkliche Spitzenprodukte: Wir sch\u00e4tzen kleine Metzgereien, die langsam arbeiten und den Rohstoff respektieren.<\/p>\n<\/details>\n\n\n\n

Wie bewahrt man den Schinken am St\u00fcck oder in Scheiben (auch vakuumverpackt) auf?<\/summary>\n

Ganz<\/strong>: an einem k\u00fchlen, bel\u00fcfteten Ort (10\u201315\u00b0C) oder im K\u00fchlschrank im weniger kalten Bereich, in Papier\/K\u00fcchentuch eingewickelt.Vakuumverpackt<\/strong>: im K\u00fchlschrank bei 0\u20134\u00b0C aufbewahren; 30 Minuten vor dem Servieren \u00f6ffnen.Aufgeschnitten<\/strong>: gut verschlie\u00dfen und innerhalb weniger Tage verbrauchen, um das Aroma nicht zu verlieren. Vermeide Feuchtigkeit und Temperaturschwankungen. <\/p>\n<\/details>\n<\/div>\n<\/div>\n\n

N\u00e4hrwerte Fiocco di prosciutto suino<\/h4>\n\n
Durchschnittswerte<\/th>pro 100 Gramm<\/th><\/tr><\/thead>
Energie<\/td>1245 Kj299 Kcal<\/td><\/tr>
Fette<\/td>20 g<\/td><\/tr>
Ges\u00e4ttigte Fetts\u00e4uren<\/td>7,7 g<\/td><\/tr>
Kohlenhydrate<\/td>0,7 g<\/td><\/tr>
Zucker<\/td>0 g<\/td><\/tr>
Proteine<\/td>29 gr<\/td><\/tr>
Verkauf<\/td>3,6 g<\/td><\/tr>
Fasern<\/td>0 g<\/td><\/tr><\/tbody><\/table><\/figure>\n","protected":false},"excerpt":{"rendered":"

Die Wurstwaren wie der Schweinefiocco<\/strong> aus der Vallesabbia werden direkt im lokalen Betrieb hergestellt, die Schweine werden in der ValleSabbia (BS) gez\u00fcchtet und geschlachtet<\/strong>. Der Fiocco<\/strong> vom Schinken des Schweins<\/strong> wird aus dem edelsten Teil des Schweins<\/strong> hergestellt.<\/p>\n

Er wird als der K\u00f6nig der italienischen Wurstwaren<\/strong> bezeichnet, weltweit gesucht wegen seiner Qualit\u00e4t<\/strong>. Das handwerkliche K\u00f6nnen und die Auswahl edler Teile<\/strong> garantieren eine einzigartige Qualit\u00e4t und Einzigartigkeit<\/strong>.<\/p>\n

<\/i>Schweinewurst nat\u00fcrlich gereift und gep\u00f6kelt<\/strong>.
<\/span> <\/i>Zarter Geschmack, Fleisch von rein brescianischen Schweinen<\/strong>.
<\/span> <\/i>K\u00f6stlich als Vorspeise oder serviert mit Butterflocken<\/strong> auf warmem Brot.<\/span><\/p>\n

Nettogewicht: ca. 0,5 kg<\/strong>, gr\u00f6\u00dfere St\u00fccke auf Anfrage m\u00f6glich.<\/p>\n","protected":false},"featured_media":51789,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":true},"product_brand":[],"product_cat":[1169],"product_tag":[],"class_list":["post-57889","product","type-product","status-publish","has-post-thumbnail","product_cat-fleisch-und-wurstwaren","pa_origine-valle-sabbia","pa_per-chi-cerca-farbstofffrei","pa_per-chi-cerca-ohne-gluten","first","instock","taxable","shipping-taxable","purchasable","product-type-simple"],"acf":[],"yoast_head":"\n100% handwerklicher Schweineschinken mit Schweinen aus der Vallesabbia.<\/title>\n<meta name=\"description\" content=\"Handwerklich hergestellter Fiocco-Schinken. Eine heimische Wurstware, produziert mit Schweinen aus den T\u00e4lern von Brescia. 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