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Salumificio La Rocca - Salumi tipici piacentini


Strolghino Salami

    Strolghino Salami

    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
    ALLERGENS: None
    GMOs: None
    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.

     


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