Rossenello or Fiocco di Canossa is obtained from the most lean part of the pig’s thigh
Called “fiocco del prosciutto”.
Rossenello has the same features of Canossello:
- light and accurate salting
- only natural herbs and spices added
- no preservatives, nor other chemical additives
- the specific and unique climate of our territory
But there are some differences:
- the smaller dimension of Rossenello
- a smaller part of fat meat
- no more than 8 months seasoning time
Therefore Rossenello has a unique taste and aroma, different from Canossello.
The meat employed is of the highest quality coming only from well-fed national pigs, all born, raised and butched in Italy.