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Fiocco - Italian dry-cured ham

Homemade Fiocco

Course: Appetizer, dinner, lunch
Cuisine: Italian
Keyword: culatello
Prep Time: 1 hour
Total Time: 210 days
Servings: 20 servings
Calories: 122kcal
Author: Victor
How to make fiocco at home.
Print Recipe


  • 1000 g pork leg fiocco part
  • 27.5 g Salt 2.75%; medium grain sea or kosher
  • 2.5 g Cure #2 0.25%
  • 1 g black pepper 0.1%


  • Debone and trim the ham into a uniform shape as shown in the instruction video in the post above.
  • Weigh the meat in grams. Calculate how much of each ingredient you will need. If the meat weighs 1,650 grams, you will need 27.5 x 1.65 = 45.4 grams of salt, etc.
  • Tie the meat with butchers twine as shown in the picture to give it a nice, rounded shape.
    Fiocco tying before curing.
  • Mix the salt, Cure #2, and black pepper together and apply evenly to the meat. Vacuum seal. Alternatively, you can place the meat and all the extra salt and pepper in a Ziploc bag and expel as much air as possible.
  • Refrigerate for 14 days flipping the bag daily or so.
  • After 2 weeks in the fridge, remove the meat from the bag, scrape the surface with the dull side of a knife.
  • Insert the meat into a beef bung or a similar large natural casing, tie on both ends, prickle small holes all over with a sterilized needle, and truss with butchers twine.
  • Weigh the meat and write it down on a tag. Add the date and attach the tag to the meat.
  • Hang and dry in the curing chamber for about 7 days as per the schedule below in the note section.
  • Mature in the curing chamber at 55F - 57F (13C - 14C) and 76% - 80% Rh for 7-8 months.
  • When the meat is ready, remove the twine and the casing, slice paper-thin and enjoy. If the meat is too dry, soak in wine as per the notes in the post above.


Stage Duration Temp RH
Fermentation 10 hours 75F (24C) < 99 %
Drying 15 hours 72F (22C) 75-85 %
Drying 24 hours 66F (19C) 68-78 %
Drying 24 hours 64F (18C) 65-75 %
Drying 24 hours 62F (17C) 68-78 %
Drying 24 hours 60F (16C) 72-82 %
Drying 24 hours 59F (15C) 75-85 %
Nutrition calculations are per 50g serving.


Calories: 122kcal | Carbohydrates: 1g | Protein: 11g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 31mg | Sodium: 1175mg | Potassium: 144mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Calcium: 4mg | Iron: 1mg