{"id":57777,"date":"2020-02-17T22:08:33","date_gmt":"2020-02-17T21:08:33","guid":{"rendered":"https:\/\/www.bbuono.it\/shop\/non%20class\u00e9\/fiocco-jambon-porc\/"},"modified":"2026-09-02T17:23:15","modified_gmt":"2026-09-02T15:23:15","slug":"fiocco-jambon-de-porc-artisanal","status":"publish","type":"product","link":"https:\/\/www.bbuono.it\/fr\/shop\/viandes-et-charcuteries\/fiocco-jambon-de-porc-artisanal\/","title":{"rendered":"Flocon de jambon de porc de la Vallesabbia 500 gr"},"content":{"rendered":"\n

Le flocon de porc produit artisanalement est un produit agroalimentaire traditionnel italien. Celui-ci en particulier a un go\u00fbt d\u00e9licat, d\u00e9licieux comme entr\u00e9e ou servi avec quelques copeaux de beurre sur du pain chaud.<\/h3>\n\n

Cette charcuterie est le fleuron<\/strong> de l’exploitation agricole Vassalini. Elle est produite exclusivement avec des cuisses de qualit\u00e9 sup\u00e9rieure<\/strong> et s\u00e9lectionn\u00e9es de porc de la province de Brescia<\/strong>.Le fiocco, caract\u00e9ris\u00e9 par un fil de gras de 1 \u00e0 2 cm, est une charcuterie de porc<\/strong> emboss\u00e9e et affin\u00e9e naturellement<\/strong> mais non hach\u00e9e; il est obtenu en sacrifiant le jambon (duquel il est isol\u00e9) renon\u00e7ant ainsi \u00e0 un aliment d\u00e9j\u00e0 assez pr\u00e9cieux. Le reste du processus de fabrication est ensuite utilis\u00e9 pour une autre charcuterie typique<\/strong>, le fiocchetto.<\/p>\n\n

Une fois sorti du vide, le fiocco ne le scelle pas avec du film plastique<\/strong>, huile sa surface vive avec de l’huile d’olive extra vierge ou du beurre et enveloppe-le dans un torchon en lin bien sec et propre, puis mets-le \u00e0 la cave, ou sinon au r\u00e9frig\u00e9rateur.<\/p>\n\n

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Comment d\u00e9guster le\u00a0fiocco de porc\u00a0:<\/strong><\/h4>\n\n\n\n

Le flocon est \u00e0 consommer pur<\/strong> pour savourer l’unicit\u00e9 de ce salami. Son go\u00fbt est d\u00e9licat<\/strong>, excellent avec du pain blanc, des crostini ou accompagn\u00e9 de fromages comme la mozzarella<\/strong> ou avec des copeaux de beurre<\/a>.<\/p>\n\n\n\n

Vendu et emball\u00e9 sous vide en morceaux d’environ 0,5 kg<\/p>\n<\/div>\n<\/div>\n\n

<\/div>\n\n

Fiocco di prosciutto : qu’est-ce que c’est, comment le couper et comment le conserver ?<\/h4>\n\n
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Qu’est-ce que le fiocco di prosciutto et d’o\u00f9 vient-il ?<\/summary>\n

C’est la coupe la plus maigre de la cuisse de porc<\/strong>, obtenue du muscle oppos\u00e9 au culatello et affin\u00e9e \u00e0 l’air libre<\/em> selon la tradition \u00e9milienne (Plaine du P\u00f4). Elle a une chair ferme, un parfum d\u00e9licat et une saveur sal\u00e9e mais fine. Id\u00e9ale pour ceux qui recherchent une charcuterie s\u00e8che et l\u00e9g\u00e8re en bouche. Pour \u00ab fiocco di prosciutto cos\u2019\u00e8 \u00bb, tu trouveras souvent des synonymes comme \u00ab fiocco \u00bb ou \u00ab fiocco del prosciutto \u00bb : on parle de la m\u00eame sp\u00e9cialit\u00e9 artisanale, travaill\u00e9e avec du sel et du temps, sans fioritures.<\/p>\n<\/details>\n\n\n\n

Comment couper et servir le fiocco pour en profiter au mieux ?<\/summary>\n

Tranche finement<\/strong> et sers \u00e0 temp\u00e9rature ambiante<\/em> (15\u201320\u00b0C). Retire le boyau\/couenne ext\u00e9rieure, enl\u00e8ve l’oxydation, attache bien pour une coupe stable. Accords malins : pain croustillant ou michette<\/em>, beurre et poivre, figues ou melon<\/strong> de saison, l\u00e9gumes croquants ou fromages de vache affin\u00e9s. Excellent aussi dans des piadine<\/em>, salades riches ou sur des pizzas blanches apr\u00e8s cuisson. <\/p>\n<\/details>\n<\/div>\n\n\n\n

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Diff\u00e9rence entre fiocco et culatello : lequel choisir ?<\/summary>\n

Fiocco vs Culatello<\/strong> en bref:Si tu cherches un parfum \u00e9l\u00e9gant et une grande polyvalence<\/em>, choisis le fiocco; pour une exp\u00e9rience intense et beurr\u00e9e, le culatello. Les deux sont des excellences artisanales : nous valorisons les petites charcuteries qui travaillent lentement et respectent la mati\u00e8re premi\u00e8re.<\/p>\n<\/details>\n\n\n\n

Comment conserver le jambon entier ou tranch\u00e9 (m\u00eame sous vide)\u00a0?<\/summary>\n

Entier<\/strong> : dans un endroit frais et a\u00e9r\u00e9 (10\u201315\u00b0C) ou au frigo dans la partie la moins froide, envelopp\u00e9 dans du papier alimentaire\/torchon.Sous vide<\/strong> : conserve au frigo \u00e0 0\u20134\u00b0C ; ouvre 30 minutes avant de le servir.Tranch\u00e9<\/strong> : referme bien et consomme dans quelques jours pour ne pas perdre le parfum. \u00c9vite l’humidit\u00e9 et les variations de temp\u00e9rature. <\/p>\n<\/details>\n<\/div>\n<\/div>\n\n

Valeurs nutritionnelles Fiocco di prosciutto suino<\/h4>\n\n
Valeurs moyennes<\/th>pour 100 grammes<\/th><\/tr><\/thead>
\u00c9nergie<\/td>1245 Kj299 Kcal<\/td><\/tr>
Graisses<\/td>20 g<\/td><\/tr>
Acides gras satur\u00e9s<\/td>7,7 g<\/td><\/tr>
Glucides<\/td>0,7 g<\/td><\/tr>
Sucres<\/td>0 g<\/td><\/tr>
Prot\u00e9ines<\/td>29 gr<\/td><\/tr>
Sel<\/td>3,6 g<\/td><\/tr>
Fibre<\/td>0 g<\/td><\/tr><\/tbody><\/table><\/figure>\n","protected":false},"excerpt":{"rendered":"

Les charcuteries comme le fiocco de porc<\/strong> de la Vallesabbia sont produites directement dans l’entreprise locale, les porcs sont \u00e9lev\u00e9s et abattus en ValleSabbia (BS)<\/strong>. Le fiocco<\/strong> de jambon de porc<\/strong> est produit avec la partie la plus noble du cochon<\/strong>.<\/p>\n

Il est d\u00e9fini comme le Roi des charcuteries italiennes<\/strong>, recherch\u00e9 dans le monde entier pour sa qualit\u00e9<\/strong>. L’habilet\u00e9 artisanale et la s\u00e9lection de parties pr\u00e9cieuses<\/strong> garantissent une qualit\u00e9 et une typicit\u00e9 unique<\/strong>.<\/p>\n

<\/i>Charcuterie de porc emboss\u00e9e et affin\u00e9e naturellement<\/strong>.
<\/span> <\/i>Saveur d\u00e9licate, viande de porc brescian uniquement<\/strong>.
<\/span> <\/i>D\u00e9licieux pour l’ap\u00e9ritif ou servi avec des copeaux de beurre<\/strong> sur du pain chaud.<\/span><\/p>\n

Poids net : 0,5 kg environ<\/strong>, possibilit\u00e9 de coupes plus grandes sur demande.<\/p>\n","protected":false},"featured_media":51788,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":true},"product_brand":[],"product_cat":[1168],"product_tag":[],"class_list":["post-57777","product","type-product","status-publish","has-post-thumbnail","product_cat-viandes-et-charcuteries","pa_origine-valle-sabbia","pa_per-chi-cerca-sans-colorant","pa_per-chi-cerca-sans-gluten","first","instock","taxable","shipping-taxable","purchasable","product-type-simple"],"acf":[],"yoast_head":"\nJambon artisanal 100 % avec des porcs \u00e9lev\u00e9s en Vallesabbia.<\/title>\n<meta name=\"description\" content=\"Fiocco de jambon artisanal. Une charcuterie locale produite avec des porcs \u00e9lev\u00e9s dans les vall\u00e9es de Brescia. 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