Fiocchetto di prosciutto is derived from the same pork thigh used to produce Culatello but with the fat and rind removed. The salting is carried out by hand and then the Fiocchetto is left to rest for seven days. At the end of this phase, it is stuffed into a pig bladder casing and tied by hand to give it its classic oval appearance. Drying varies between 15 to 30 days and the aging has a minimum duration of 9 months.

Fiocchetto di prosciutto offers a typical sweet and delicate flavor, with an intense and characteristic perfume.