Strolghino

Strolghino del Salumificio Cavalier Umberto Boschi is a small salami typical of the Parma tradition, prepared with the lean and prized parts of the pig's leg. With a short curing period of about 20 days, it is ideal for aperitifs and cold cuts. Soft, delicate and with an unmistakable taste, it is one of the most popular cured meats in Emilia.

Shelf Life: Approximately 2 Months

€8,80

ONLY FOR ORDERS WITH US DESTINATIONS

Customs duties and charges, will be determined by the US Government Authorities and will be paid by the final recipient.

Weight 190 gr. 3 x 190 gr.

Quantity

The Salumificio Cavalier Umberto Boschi it boasts 100 years of activity and is among the most renowned and well-known for the quality of its products.

The strolghino this is the most fashionable of the Parma salamis: small in size, it is perfect for aperitifs with friends. The name of this cured meat derives from the term strolga, meaning witch or fortune teller in the Parmesan dialect. Tradition has it that strolghino was produced to predict the curing process of larger cured meats, especially culatello.

It is made by trimming the lean, prized parts of the pig's leg; it is minced with salt and pepper and then stuffed into a natural casing, tied at the end with string to facilitate drying and maturation. It is aged for about 20 days.

Strolghino is perfect at any time, and one slice leads to another. We recommend cutting thick, round slices. It is a must on a platter of Parma cured meats, with crostini, bread, and typical local cheeses, such as Parmigiano Reggiano. In Parma, it is also used to prepare excellent risottos. Visit our blog for some ideas