Strolghino salami 1 piece

stag. 10/15 gg, s/vuoto

21.00 / VAT included

Typical specialty from Emilia Romagna

Frequently Bought Together

Price for both: 54.00
Maturation: at least 12 days
Weight: Kg. 0,3 +/- 0,100
Packing: Packaging atm in 5 Strolghini – Single vacuum packed
Whole: Vacuum packed from 1 ° to 4 ° C

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A very pleasant discovery

In the Parma tradition, one of the most anticipated early “fruits” of the year is the first salami of the season, eaten fresh from its 20 days’ or so maturation period.
The Strolghino salami takes its name from the dialectal term “strolga”, which means “sorcerer” in dialect.
It earned this name from its use as an indicator for estimating how far along larger salamis were in the maturation process.
Another very common explanation for this name is the challenge involved in preparing and maturing the product correctly, meaning some “guess” work is often required.

Chef’s Tips

A sensational hors d’oeuvre.
This salami must not be matured for too long, as this would cause it to lose its characteristic, soft texture.

Additional information
Weight 0.4 kg

Discover The Range

We are located in the tastiest part of Italy: Langhirano, near Parma, Emilia, the beating heart of Italian gastronomic quality.

Langhirano is a revered site for any gourmet who’s fond of air cured ham. Only here, in the valley where the Parma Creek runs, the weather agents provide the unique conditions that allow the perfect seasoning process for Parma Ham and the other great cold cuts of Parma tradition.
We have worked here since 1956. 

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