Salami Strolghino di Culatello 28/04/2016 - It is a small salami coming from the southern part of Parma, it is made up of the meat obtained through the same processing techniques of the Culatello.
In the past every family bred in its own house the pigs, a blessed animal which was fed with the rests of the meals.
The Strolghino is born exactly from these home-made productions, it was the first salami eaten only a few weeks after the processing of the pig's meat.
The accurate choice of the meats and the ingredients is an essential phase for the final result.
After the grinding the paste is bagged in a very thin bowel with accelerates the drought and leads it to the right maturation in s short time.
Its taste is delicate and light, it has to be eaten still soft. The best way to prepare the Strolyghino salami is cutting it into thick slices and match it with some fragrant bread or crunchy toasts as the tradition suggests.
It is a great fanciful aperitif accompanied by fresh wines both sparkling and still.
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