€9,90
€9,90
Strolghino Salami is a typical product of the provinces of Parma and Piacenza obtained from the finest cuts of 100% Italian pork, manufactured and seasoned with selected spices. Strolghino is made with the leanest and most valuable parts of pork thigh. It is usually cured for a period ranging from 15-20 to 25-30 days.
Pork meat, salt, dextrose, spices, natural flavours. Antioxidant: E301. Preservatives: E250, E252
Pork meat, salt, dextrose, spices, natural flavours. Antioxidant: E301. Preservatives: E250, E252
TIPS TO FULLY TASTE IT
Strolghino is a small salami with a sweet and delicate taste, perfect for an aperitif or a traditional starter. It has a compact, ruby-red-coloured surface and a soft texture given by the short curing period. We recommend cutting it diagonally with a knife to obtain thick slices. In this way, you can fully enjoy all its flavours and its very tender texture. Strolghino Salami is perfect to be eaten as a snack or accompanied by taralli and olives for an appetizer. Its most traditional combination is with Parmigiano Reggiano cheese and Torta Fritta, a sort of fried dumpling typically produced in the Parma area. It is also excellent for flavouring savoury pies and as a stuffing for baked products such as panini or toasted bread with artichoke cream and lightly matured Pecorino. It can also be used to season pasta or risotto with pumpkin or broccoli. In this case, we recommend crumbling it raw once you have plated your risotto.
CURIOUS FACTS
Strolghino Salami takes its name from the word "strolag" or "strolgher", an appellation derived from "strolegh", meaning astrologer or soothsayer in the Emilian dialect. According to the more traditional belief, it took this name because it was used to predict the development of the maturing process of larger cuts of salami. He was therefore seen as a sort of "predictor of how the salami would turn out in the future". Another belief finds the origin of this name in the difficulty of preparing and curing Strolghino Salami correctly, hence the need to appeal to a fortune teller. Since this salami, due to its preparation and rapid maturing, is a product that can go bad quickly, it is necessary to consult an astrologer to predict its future and to ensure that the final product is perfect. Finally, others believe that the name 'Strolghino' derives from the word soothsayer since they were the only ones who could guess, catch or predict the right combination to obtain a perfect product. In conclusion, it is a very difficult product to process and requires a lot of knowledge and skill.
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