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The name Strolghino comes from strolga, that is to say “guess” in the dialect of the Duchy of Parma and Piacenza. It had this name due to the fact that it was used to predict the aging of the finest meats of greater size. Another widespread version referred to the difficulty of the right 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 this gives the culatello its traditional pear shape, creating this niche product.
Strolghino is made with mixed minced meat, especially lean trimmings of ham, from domestic fresh pork. It is hand salted and stuffed into sow natural casing, then hand tied.
Seasoned 15/30 days, it is flavored with the same ingredients as Piacenza’s seasonings, without any type of allergen, gluten nor milk derivatives. When cut, it is bright red / pink in the lean parts and white in the mixed parts, with medium grain.
It has a soft consistency, a sweet taste of good fresh meat, slight hints of pepper and nutmeg, balanced and slightly spicy aroma.
It can be stored in the fridge from 12 to 15 ° C, humidity 60-80%. Once cut, it can be kept in the refrigerator wrapped in cellophane.
To be consumed as it is, slightly sliced by hand, after having removed the skin.
Average weight 0.300-0.500 Kg.
On sale in the best retail stores of the GDO and in specialized delicatessens.