The name Strolghino derives from strolga, which means “guess” in the dialect of the Duchy of Parma and Piacenza. It had this name due to the fact that it was used to understand the aging of the finest meats of greater size. Another widespread version referred to the difficulty of correct preparation and seasoning of the product, for which a soothsayer was needed.
It is obtained mainly from the lean trimmings of the larger hams, in fact, to give the culatello its traditional pear shape it is necessary to trim the piece and the fine meat that is left over is destined for this niche product.
RAW MATERIALS: Mixed mince, especially lean ham trimming, from domestic fresh pork
BAGGING, TIDING and binding: By hand
NATURAL ENVELOPE: interiors of pig
SEASONING: 15/30 days
EXTERNAL MOLD: Natural
INGREDIENTS: Pork, salt, wine, dextrose, spices, preservatives: potassium nitrate and sodium nitrite
AVERAGE WEIGHT: 0.150 - 0.300 Kg.
cut appearance: bright red / pink in the lean parts and white in the mixed parts, medium grain
ORGANOLEPTIC CHARACTERISTICS: soft consistency, sweet taste of good meat, fresh and slightly spicy aroma
STORAGE: Whole from 12 to 15 ° C, humidity 60/80%. Once cut in the refrigerator wrapped in cellophane
CONSUMPTION. To be tasted as it is, sliced often and by hand, after having removed the skin. Ideal as an appetizer.