Salame Lo Strolghino
Salami
€8,50
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Salame Lo Strolghino
€8,50
/
0.2
kg
Weight: 0.2 kg
SKU: A1440
Purchased 7 times
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Strolghino is a short-aged Emilian salami made from selected pork cuts obtained during the processing of culatello. With its thin calibre, it has a soft texture and a delicate aromatic profile. The flavour is sweet and balanced, with a light saltiness and a clean finish. Ideal for young consumption, it pairs perfectly with light charcuterie boards and dry sparkling wines.
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FAQ
Where is Salame Lo Strolghino made and what is its history?
Strolghino is the most delicate and ephemeral salami of Emilian norcineria: made from the lean trimmings of the Culatello cut — the noblest part of the pig's thigh —, filled in a very thin casing that allows an exceptionally quick ageing of 15–30 days and produces a soft, creamy, melting salami that recalls the freshness of raw meat while simultaneously showing the aromatic depth of an aged product. Strolghino is produced exclusively from the meat left over when cutting the Culatello — and this origin makes it unique: these are the lean parts of the pig's thigh not used in the Culatello, as the Culatello uses only the muscle core. The word 'Strolghino' comes from the Parmesan dialect and means 'little astrologer' — a humorous allusion to the fact that tasting this ephemeral salami, ready in just a few weeks, was always considered an 'omen' for the quality of the Culatello still ageing for months. If the Strolghino was good, the Culatello would be too. Gustarivo's Strolghino is produced by a small Parmesan norcino following the traditional recipe with meat from local breeding pigs.
How to store Salame Lo Strolghino and what to pair it with?
- Whole: hanging at 12–16 °C; only 30–60 days — very ephemeral
- Once cut: in the fridge in wax paper; use within 7–10 days
- Allow 20–30 minutes at room temperature before tasting
- Do not freeze: the unique creamy texture changes irreversibly
In the kitchen: On fresh Piadina Romagnola or Schiacciata — the most classic recipe. As antipasto del territorio parmense with Culatello and Prosciutto di Parma. In butter tramezzini as the most delicate of all sandwich fillings. With fresh butter and thin Parma bread tasted in purity. Pairing: Fortana del Taro or Malvasia dei Colli di Parma — the classic companions of the Culatello and all its derivatives.
What guarantees the quality of Salame Lo Strolghino?
Strolghino is recognised as a PAT of the Parma area and its production is strictly tied to Culatello production — it can only be produced where Culatello is made, as it comes from its cutting trimmings. Gustarivo sources the Strolghino from local norcini in the Bassa Parmense who preserve the centuries-old technique.
Is Salame Lo Strolghino gluten-free? Does it contain lactose?
- Allergens: pork (lean Culatello meat); garlic; white pepper
- Gluten: absent (thin natural casing)
- Lactose: absent
- Pregnancy: with caution — raw very briefly aged meat; cook well if necessary
- Vegan/vegetarian: not suitable
