Why do I need a pig bladder?

The hind leg muscles are naturally protected by skin and heavy fat. Once separated, the bare muscle will case-harden immediately. The bladder acts as an artificial skin, slowing evaporation.

Why is the trussing so important?

Trussing applies continuous physical pressure. As the meat loses water, the twine forces the muscle fibers together, closing any internal voids where bad mold could grow.

What is the white mold on the bladder?

Penicillium nalgiovense. It is essential. It protects the meat and produces enzymes that break down the proteins, creating the complex umami flavors of aged ham.

Can I use collagen sheets instead of a bladder?

You can, but natural bladders are thicker and breathe exactly as needed for this specific long-term aging process.

Fiocco Ham Muscle Seam Trussing Calculator

The fiocco is the smaller, leaner muscle harvested from the pig’s hind leg alongside the prized culatello. Because it lacks a thick fat cap, it requires meticulous salt calculation and precise bladder casing to prevent it from turning into wood over its long maturation.

Master Rule: Fiocco dries faster than a full prosciutto but slower than a loin. A targeted equilibrium cure ensures the deep muscle is protected without oversaturating the edges.

Configure Parameters

Fiocco Weight 2000 g

Salt % 2.8 %

Target Loss 36 %

Calculated Targets

Salt Required

56.0 g

Total Eq Mass

Target Finish Wt

1280 g

Cure #2

5.0 g

Truss Ties

12 loops

The fiocco must be stuffed into a natural pig bladder and trussed aggressively to simulate the pressure of a whole leg.

Hind Leg Cuts Overview

Cut	Characteristics	Curing Time	Casing Required?
Prosciutto (Whole)	Bone-in, full skin/fat	12 - 24 Months	No (Skin protects)
Culatello	Heart of the leg, rich	10 - 14 Months	Yes (Pig bladder)
Fiocco	Smaller, leaner muscle	6 - 8 Months	Yes (Pig bladder)

Precision Master Protocol

1

Step 1: Separate the fiocco from the culatello along the natural muscle seam of the hind leg.
2

Step 2: Apply the precise equilibrium cure of salt, Cure #2, white wine, and crushed garlic.
3

Step 3: Vacuum seal and cure in the fridge for 21 days (the dense leg muscle requires extra time for diffusion).
4

Step 4: Soak a dried pig bladder in warm wine to soften it. Stuff the fiocco inside, sew the opening shut.
5

Step 5: Truss with heavy twine, pulling tight to form a pear shape. Hang in a high humidity (80%) cellar for 6 to 8 months.

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