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Rossenello or Fiocco di Culatello

Rossenello or Fiocco di Culatello 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.


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