- Art of Charcuterie
WEIGHT: g 170.
LENGTH: cm 24.
DIAMETER: cm 4.
QUALITY: a small salami seasoned and minced in the Emilia way. Originally from the Parma area. Soft, sweet and with medium-fine consistency. It is made special by the lean Culatello and dry-cured ham “fiocco” trimmings in the filling. Its strange name (“strolghino da strolgare”) derives from its use in past times use as a pointer to the level of curing of larger salami. Made using only the meat of Italian pigs, obtained from the lean trimmings of the Culatello and dry-cured ham “fiocco”, in accordance with the original recipe.
SPICES AND FLAVOURINGS: Very finely ground black pepper, fresh garlic and dry white wine.
FLAVOUR: a speciality for connoisseurs with a delicate, sweet flavour; at its best while still soft.