Prosciutto with Black Summer Truffles (Prosciutto Crudo al Tartufo)

Tasting notes of the Curator

This prosciutto is a true masterpiece, crafted with care and attention to detail by the esteemed producer Fiorucci, a traditional cold cuts producer in the Roma region since 1850. Aged for a full 10 months, this prosciutto has developed a delicate and mild flavor that allows the black truffles to release their enchanting aromas. Using Summer truffles (2.5%) of weight, this prosciutto is a luxurious and indulgent treat. Sliced extremely thinly like in Italy, this prosciutto is a pleasure to eat, with each bite bursting with flavor and texture. If you’re a fan of prosciutto and truffles, this is a must-try.

Pairings

Prosciutto with black summer truffles would pair well with a variety of foods and drinks. Here are a few suggestions for pairings:

• Fresh, crusty bread: The saltiness and savory flavor of the prosciutto and truffles would be a perfect match for a rustic, hearty bread.
• Melon: The sweetness of ripe melon pairs well with the saltiness of prosciutto. For an extra touch of luxury, try pairing the prosciutto with slices of cantaloupe or honeydew that have been drizzled with balsamic vinegar.
• Cheese: A soft, creamy cheese like burrata or goat cheese would be a delicious pairing for prosciutto with black summer truffles. The richness of the cheese would complement the savory flavors of the meat and truffles.
• Wine: A dry white wine such as a Sauvignon Blanc or Vermentino would be a good pairing for prosciutto with black summer truffles. The acidity of the wine would help to balance out the richness of the meat and truffles. Alternatively, a sparkling wine like Prosecco or Champagne would also be a good choice.
• Fruit: Fruits such as figs, pears, and apples would all be good choices to pair with prosciutto with black summer truffles. The sweetness and acidity of the fruit would provide a refreshing contrast to the saltiness of the meat.

Reliable quality

Fiorucci is a food company that has been specializing in charcuterie products since 1850. Founded in Norcia, a town known for its artisanal meat processing and cured meats, Fiorucci has always had a commitment to producing high-quality products using traditional methods. In 1950, Cesare Fiorucci, the son of the company’s founder, decided to combine this artisanal approach with an industrial dimension, founding IRCA (Industria Romana Carni e Affini). However, even as the company has grown and expanded its operations, it has remained true to its roots and continues to prioritize the use of traditional methods and ingredients in its products. In the 1970s, the company built its current production plant in Santa Palomba, which remains the hub of Fiorucci’s operations today. Here, the company continues to use time-honored techniques and ingredients to produce a range of Italian-style cured meats that are enjoyed by people around the world. Today, Fiorucci exports its products to more than 60 countries, and is committed to bringing healthy, genuine cured meats to people’s tables worldwide. The company values diversity, entrepreneurship, loyalty, and collaboration, and takes a quality-first approach to everything it does.

Storage Instructions

To store your 100g pack of sliced prosciutto, follow these instructions:

• Keep the prosciutto in its original packaging.
• Store the prosciutto in the refrigerator at a temperature between 33-39°F (0.5-4°C).
• If the prosciutto is not vacuum-sealed, you may wish to wrap it tightly in plastic wrap to prevent it from drying out.
• Consume the prosciutto within a week of opening the package.
• If you have any leftover prosciutto, you can freeze it for up to 3 months. To freeze, wrap the prosciutto tightly in plastic wrap and then place it in a sealable plastic bag.

By following these storage instructions, you can help to ensure that your prosciutto stays fresh and retains its flavor and texture. Enjoy!