According to Regione Campania, fiocco di prosciutto is a smoked salume taken from the pig’s thigh—also called culatello di Mugnano. The salted muscle is packed into natural casing and tied, so the finished piece recalls a pear more than a classic ham. That compact, fruit-like outline is the first reason to look twice: it is ham craft scaled to a small, aromatic form rather than a whole leg.
The pieces stay modest: diameter from ten to fifteen centimetres, length about fifteen to twenty. After a picchettatura stage, drying belongs in airy rooms. Smoking and ageing then run for roughly forty days over beech or oak, the wood lending the smoke that defines this salume. Those numbers and woods are the practical cue: look for a small, pear-shaped smoked ham, not a large unsmoked prosciutto, when the name appears in Campania listings.