Strolghino salami: one of the finest Italian cured meats
The name of Strolghino salami derives from “strolga”, meaning “guess”, in the dialect of Parma and Piacenza. It had this name due to the fact that this particular salami was used to predict the aging process of the finest salami of larger size. Another very popular version referred to the difficulty of a correct preparation and aging of the product, for which a fortune-teller was needed.
Salame Strolghino is obtained from the lean trimmings of the largest hams, in fact, to give the Culatello its traditional pear shape it is necessary to trim some pieces and the precious remaining meat is destined for this niche product.
The meat used for the Strolghino, especially lean ham trimming, comes from fresh national pork.
Bright red / pink in the lean parts and white in the mixed parts, medium grain. soft consistency, sweet taste of good meat, fresh and slightly spicy aroma. Strolghino is perfect to be eaten cut by hand, after removing the skin.
Salumificio La Rocca S.r.l: among the company’s goals, its CE mark in 1997 and the consequent export license, ISO 9002 quality certification and the prestigious European D.O.P. (Protected Designation of Origin) for Piacenza coppa, salami and pancetta.
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Pork, salt, wine, dextrose, spices, preservatives: potassium nitrate and sodium nitrite
|Average values||100 g||per single product|
|kJ /kcal||1600 kJ/385 kcal|
|of which saturated||12.5 %|
|of which sugars||0.5 %|
Whole from 12 to 15 ° C, humidity 60/80% Once cut in the refrigerator wrapped in cling film
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