We offer you Strolghino, 250 g of sweetness guaranteed by Silvano Romani. Strolghino is born from the trimming of Culatello: only 100% Italian pork for a product stuffed and vacuum-packed. Choose the 250 g format, ready to slice . Try it with your aperitifs or for a tasty appetizer.
Tradition has it that to make this salami you needed the “strolga”, the witch of the Emilian countryside, hence the name: it was she who predicted the progress of the salami curing. Another version has it that Strolghino was so difficult to make and to cure that it required the consultation of a fortune teller, the strolga, precisely.
Strolghino is a typical cured meat from the Bassa Parmense area , best enjoyed when very young - it is always the first cured meat consumed by peasant families. With trimming, Culatello takes on its characteristic “pear” shape. The meat thus obtained is used to make Strolghino. They are lean meats , with a sweet and delicate flavour, finely minced, flavoured with the traditional seasoning: black pepper, fresh garlic and dry white wine. After mincing and seasoning, the mixture is stuffed into the animal's natural casing, which is very thin. The maturing process is very short: twenty days and the Strolghino is ready to be sliced.
Characteristics
Strolghino has a narrow, cylindrical and elongated shape. The diameter is about 3 cm and the weight is usually between 200 g and 1 kg. When cut, the slice has an intense red color and the characteristic white spots of the fatty parts, present in minimal quantities. Its aroma is characteristic and delicate , just like its flavor, similar to that of Culatello.
Nutritional values
Like other typical cured meats from Parma, Strolghino is a precious source of high biological value proteins (30 g of proteins in 100 g of product), essential amino acids, iron and zinc.
How to enjoy it
Cut the Strolghino by hand, with a very sharp knife. The slices must be diagonal, round and a little thick. You can serve it on a cutting board, as an appetizer, and accompany it with croutons or with fresh white bread .
The recommended wine is a Malvasia dei Colli di Parma, a Lambrusco or a Fortana .
How to store it
Strolghino should be enjoyed young . If it is too mature, the product risks becoming punctured and losing its characteristic sweetness. If whole, you can keep it for a few days in the refrigerator or cellar, as long as it is humid and cool (no more than 16-17°C): avoid places that are too dry , as Strolghino could dry out too much and spoil. Once opened, you can keep Strolghino in the refrigerator, wrapping it in cling film: it is best to consume it within 2-3 days of opening the package.
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