Montorsi Salame Strolghino di Culatello - 160 g

Strolghino is a particular Italian cured meat that derives from the production of Culatello di Zibello, a renowned cured meat from the Emilia-Romagna region of Italy. The term "Strolghino" in Emilian dialect means "little sorcerer" or "wizard", and is a reference to the fact that Strolghino is a younger and smaller version of Culatello. Here is some information on the Strolghino di Culatello: Origin: Strolghino originates from the province of Parma, in particular from the production areas of Culatello di Zibello, one of the most famous areas for the production of high quality cured meats in Italy. Production: Strolghino is made using fine, lean pork meat, in particular from the inner part of the thigh. This meat is finely minced and processed with salt and pepper. Unlike Culatello, which requires a long maturation, Strolghino is a fresh cured meat, which does not undergo a long aging period. Consistency and flavour: Strolghino has a soft texture and a delicate flavour. He is known for his tenderness and sweetness. Unlike Culatello, which is aged for several months or even years, Strolghino is ready for consumption shortly after its production, so it has a fresher and more youthful taste. Presentation: Strolghino is packaged in small sausages or thin salamis, often in natural casings. It is traditionally eaten in thin slices, usually as an appetizer or snack. Appreciation: Lovers of Italian cured meats appreciate Strolghino for its sweetness, its soft texture and its freshness. It is often served with fresh bread or breadsticks and can be accompanied by cheese or red wine. Seasonality: Strolghino di Culatello is generally available during autumn and winter, when pigs are traditionally sacrificed for the production of cured meats. Strolghino di Culatello is a delicious cured meat and represents an important part of the gastronomic tradition of Emilia-Romagna. If you have the opportunity to taste it, I recommend you do so to discover its unique flavor and culinary tradition.