Organic Fiocco Sheep Ham

Boneless leg of sheep from the finest cuts, slaughtered at zero kilometers, dry salted with natural spices: without any chemical preservatives

ASCA's noble gastronomic innovation: the age-old tradition of ham applied to Abruzzo sheep from transhumant pastures.

Fiocco Sheep Ham from the La Porta dei Parchi organic farm

Il Organic Fiocco Sheep Ham of the ASCA Cooperative – Bioagriturismo La Porta dei Parchi of Anversa degli Abruzzi and the nobler than gastronomic innovations of the Cooperative: the application of the millenary tradition of ham — one of the oldest and most celebrated cured meats of Italian gastronomy, a symbol of the Mediterranean art of cured meats — to sheep raw material of the highest quality from ASCA. The name "Flake" directly evokes the noble parts of the thigh: in the cured meat tradition, the “fiocco” is the lean and tender internal part of the thigh, the most prized area of ​​meat, the one which in the great Italian DOP hams represents the absolute excellence of the product. composition it is of exemplary purity: boneless organic sheep leg, salt, pepper, natural flavors. Nothing else. NO chemical preservatives — the statement is explicit and categorical: “absolutely no chemical preservatives are used". NO nitrites, NO nitrates, NO polyphosphates, NO flavor enhancers, NO colorants: only the time, salt, the natural spices , traditional cured meat knowledgeThe raw material comes from noble parts of the sheep, obtained through slaughter carried out at zero kilometer at the ASCA company slaughterhouse — distinctive feature of very high ethical-technical value which guarantees the minimal stress to the animal and then the better organoleptic quality of the meat.
 
 
 

The roots of ham lie in Greco-Roman salting practices

Il Ham It is one of the oldest cured meats in the gastronomic history of the MediterraneanIts etymology itself tells the story of the production technique: the word "prosciutto" derives from the Latin “prae-exsuctus” = "dried up" or "dried first“, referring to the slow dehydration process that the meat undergoes during curing. Its historical roots lie in theclassical antiquityI Greek already documented the practices of salting pork, the Etruscans they produced cured meats very similar to contemporary ham, and Romans they appreciated it so much that they had it described by Cato the Censor since From Agri Culture (2nd century BC), from Marcus Terentius Varro since De Re Rustica, Pliny the Elder of Naturalis Historia and the Lucius Junius Moderatus Columella. Ham was already considered a food for banquets, travel, and winter preservation in ancient times. Middle Ages i Benedictine monasteries were the great custodians of the ham tradition, and in the following centuries the great regional traditions: PDO Parma Ham (already mentioned in 1170 in some monastic documents), the San Daniele PDO Friulian, the Tuscan DOP, Modena DOP, and many other Italian excellences. This entire extraordinary tradition has developed on the basis of pork meat; thebrilliant idea by ASCA was that of apply the same age-old cured meat technique to the sheep's leg, choosing the noblest parts, working them with traditional methods, seasoning them with patience. A synthesis that unites the wisdom of the great Italian ham factories to the excellent raw material from the transhumant pastures of Abruzzo — alongside other emblematic innovations of the Cooperative such as the Tratturo Salami, the Sheep Mortadella.
 
 
 

The zero-mile company slaughterhouse: animal welfare and meat quality

One of the most important distinctive features of Fiocco Sheep Ham is the fully integrated supply chain that ASCA guarantees from the sheep to the finished product. slaughter happens at zero kilometer at company slaughterhouse — one of the key infrastructures created by the Cooperative during its almost 40 years of activity — guaranteeing “the utmost care for animal welfare“, so as to cause as little stress as possible to the animal and then ensure the best organoleptic quality of the meatThis choice is of fundamental nutritional and gastronomic importance: it is scientifically proven that the meat of animals subjected to stress in the hours preceding slaughter (due to long transports, rough handling, waiting in unfamiliar environments) develops higher concentrations of cortisol and other stress hormones, which profoundly alter the pH of the meat, its ability to retain water, its tenderness, its final aroma. The meat of a healthy animal is technically different from that of a stressed animal - and produces different cured meats. The ASCA sheep, raised on transhumant pastures (summer grazing on the high pastures of the Abruzzo, Lazio and Molise National Park from June to November; winter grazing on meadows rich in over 2.000 aromatic botanical species), also lead a free and natural life, expressing its ethological behavior - walking, grazing, socializing with the flock, freely choosing the most appreciated forage essences. technical knowledge of Fiocco Ham transfers this intrinsic quality of the raw material into the finished product: the muscle is flavored with natural spices and salt, left to rest for the right amount of time according to tradition and slowly aged to develop that aromatic complexity that only time can give.
 
 
 

Choosing Fiocco Ham means choosing leanness, noble proteins and compositional purity

Fiocco Sheep Ham offers a excellent nutritional profile, typical of the great artisanal cured hams with the distinctive plus derived from the raw material of sheep grazing. Since it is the "flake" of the thigh - the leanest and noblest part - is particularly rich in protein (estimated around 30 g per 100 g) with high biological value, complete with all the essential amino acids in optimal proportions: excellent support for athletes, the elderly, growing people and high-protein diets. The content of fats it is significantly content compared to the fattier parts of the ham and compared to most cured meats, and these are fats qualitatively superior derived from grazing sheep: rich in omega-3 fatty acids, CLA (conjugated linoleic acid) with recognized anti-inflammatory properties, Vitamin E antioxidant. It provides bioavailable iron in heme form (optimal absorption, particularly useful against anemia), Zinc (ally of the immune system), selenium (antioxidant), B vitamins (especially B12, B6 and niacin), Phosphorus e Potassium. The natural seasoning with the sole action of time and salt represents the most ancient and pure meat preservation: NO added nitrites or nitrates (unlike most industrial cured meats), NO flavor enhancers, NO chemical preservatives of any kind, NO polyphosphates, NO colorants, NO artificial flavors. Gluten free naturally, lactose-free. A food of very high nutritional density — to be consumed in the right quantities, as a condiment or a characterizing dish rather than as a daily food in large quantities.
 
 
 

How to Best Use: Sheep's Ham Fiocco

• AUTHOR'S CUTTING BOARD AND HIGH-QUALITY APERITIF
  The most used noble and beloved of Fiocco Sheep Ham is the signature cutting board of the gourmet aperitif: thinly sliced ​​(preferably with a slow-speed slicer to obtain almost transparent slices that enhance the aromatic notes, or with a long-bladed knife for purists of artisanal cutting) and arranged on a wooden cutting board. Splendid in comparison with the Organic Raw Mountain Ham from Tuscia for an interesting comparison between Abruzzo sheep ham e Lazio mountain pork ham, or with the Organic Shoulder Ham for a “Central Italian Hams” journey. Splendid in the classic Mediterranean pairing with melosine: try it with Organic Netted Melon with a particularly sweet and fragrant flavour. Exceptional with figs: Fresh Figs in summer for the classic sweet and savory. Pair it with excellent mozzarella: Organic Buffalo Mozzarella for the classic Mediterranean composition, or Lazio buffalo burrata for a creamy experience of the highest quality. Pair with a glass of structured white wine such as Organic Spareto Bianco IGT or the White Earth.
• TRADITIONAL ITALIAN APPETIZERS AND FRESH CHEESE PAIRINGS
  Fiocco Ham is an excellent ingredient of great traditional Italian appetizers: for the classic “ham and melon” reinterpreted in a sheep's style, just slice the Fiocco thinly and arrange it on a slice of French or Retato melon for one of the most loved combinations in Italian cuisine. Splendid for ham parcels fillings: wrapped around a heart of Robiola di Capra Margerita or Goat ricotta flavored with chives, serving as finger food. Excellent as crostini topping: toasted wholemeal bread + a layer of Organic Fiordilatte Mozzarella + Prosciutto Fiocco + a basil leaf. For the summer appetizers: summer salad with melon + Fiocco + mozzarella + basil + a drizzle of EVO. For the winter appetizers: bruschetta warm homemade bread + sheep's ricotta + sliced ​​Fiocco + a few drops of chestnut honey. Splendid in ham and asparagus rolls or Ham and melon grilled on the barbecue as summer finger food.
• REFINED FIRST COURSES AND SECOND COURSES FROM AUTHOR'S CUISINE
  In signature cuisine, Fiocco Sheep Ham is ingredient of excellence for refined first courses e traditional Italian second courses. Gorgeous striped on tortellini in bread as a noble finish at the end of cooking, on tagliatelle with porcini mushrooms for a final stirring, on risotto spring with asparagus or peas (Fiocco added off the heat to avoid losing the aromas). Exceptional as baked roll: wrap the bow around white fish fillets, chicken o veal escalopes and cook in a pan or in the oven for a refined second course. Splendid as “Roman-style sheep saltimbocca”: veal escalopes + sage leaf + slice of Fiocco sheep's ham, cooked in a pan with butter + white wine. For gourmet salads: rocket + Coscia pears + flakes of Pecorino + hand-torn Fiocco ham + EVO + a few drops of balsamic. In the contemporary creative cuisine: legume soups finished with julienned ham on top, eggs in cocotte with Striped Bow, q e savory pies of the highest level.

The Producer: La Porta dei Parchi Organic Farmhouse — ASCA Cooperative

The ASCA Cooperative of Antwerp of the Abruzzi (AQ) It is one of the most fascinating experiences of Italian organic agriculture: founded in 1977 by Nunzio Marcelli, developed since 1982 together with Manuela, it almost counts 40 years of extensive organic pastoralism in the highlands of Abruzzo. Certified ICEA Organic, inserted into the circuit Slow Food and Taste Workshops, famous for the pioneering project “Adopt a sheep, protect nature“, has among its infrastructures a company slaughterhouse which guarantees zero-mile slaughtering and maximum respect for animal welfare. Fiocco Sheep Ham is the most refined expression of the ASCA gastronomic innovations line — alongside the Tratturo Salami, Sheep Mortadella and the smoked ricotta with juniper — a product that applies the thousand-year-old tradition of Italian ham to the excellent sheep raw material from transhumant pastures.
 
 
 

Ingredients

Organic boneless leg of sheep* (noble parts), salt, black pepper, natural flavours.

*From ICEA-certified Italian organic farming. Sheep raised on transhumant pastures with summer grazing (June-November) on the highland pastures of the Abruzzo, Lazio, and Molise National Park. Local slaughter at the ASCA company slaughterhouse with the utmost care for animal welfare. The muscle is seasoned with natural spices and salt, and cured naturally. Gluten-free. Lactose-free. No chemical preservatives: no nitrites, no nitrates, no polyphosphates, no flavor enhancers, no colorings, no artificial flavors.
 
 
 

Food container

Store in cool and dry place (ideally in the cellar at 12-15°C) or in refrigerator (4-8°C) In the original packaging until consumed. Expiration date shown on the packaging. Once sliced, it is advisable wrap the remaining part in baking paper or a cotton cloth (avoid plastic film in direct contact with the ham, which would prevent the meat from “breathing”) and store it in the refrigerator, consuming within 10 15-days. For the ideal service, it is recommended to slice the ham thinly at the time of consumption — with a low-speed slicer for almost transparent slices, or with a sharp, long-bladed knife for the artisanal version. The slices can be remove from the refrigerator 15-20 minutes before consumption to allow the aromas to fully express themselves at room temperature: the cured ham expresses its aromas best only at room temperature, while the cold of the refrigerator attenuates them significantly. small white crystals visible in the pasta are crystallized tyrosine — an amino acid naturally present in meat proteins that crystallizes during curing: It is not a defect but an indicator of quality and natural seasoning, a typical sign of great traditional hams.
 
 
 

Nutritional Values ​​(indicative average values ​​per 100g of product)

• Energy: approximately 1.050 kJ / 250 kcal
• Fat: approximately 13 g (of which saturated fatty acids: approximately 5,5 g)
• Carbohydrates: <0,5 g (of which sugars: <0,5 g)
• Protein: approximately 30 g
• Salt: approximately 5,5 g

Nutritional values ​​are indicative and estimated based on the average values ​​of artisanal cured hams from prime cuts of sheep (leg fillet). As this is a naturally cured artisanal product, slight variations in weight, nutritional value, and organoleptic characteristics are possible due to the artisanal processing, seasonality of the raw materials, and varying production seasons. These variations preserve the integrity of the product and demonstrate its authentically traditional nature. 
 
 
 

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