Strolghino is a typical salami from the Bassa Parmense, made with lean trimmings of Culatello. After only 20 days of curing, it is ready to be enjoyed.
A young and tasty salami, perfect for a cold cuts platter or to be enjoyed alone as an aperitif. Its goodness and versatility make it ideal for any convivial occasion.
The curious name derives from the beloved “strolga”, meaning “witch”: it seems it was used to predict the progress of the maturing process of larger-sized cured meats.
It should be cut into thick slices and enjoyed soft, together with homemade bread or croutons and a fresh, still or sparkling wine.