Strolghino

Strolghino.jpg

Strolghino is a type of Italian salami that originates from the region of Emilia-Romagna. It is known for its delicate flavor and tender texture, which is achieved through the use of lean cuts of meat, typically from the pork ham.

Production

Strolghino is made using the trimmings from the production of culatello, a prized type of cured meat also from Emilia-Romagna. The meat is finely ground and mixed with salt, pepper, and sometimes other spices. The mixture is then stuffed into a natural casing and left to cure for a relatively short period, usually around 20 to 30 days. This short curing time contributes to its soft texture and mild flavor.

Characteristics

Strolghino is typically smaller in size compared to other types of salami, with a diameter of about 3 to 4 centimeters. It has a bright red color and a fine, smooth texture. The flavor is mild and slightly sweet, making it a popular choice for antipasto platters and charcuterie boards.

Serving Suggestions

Strolghino is often served as an appetizer, sliced thinly and paired with bread, cheese, and wine. It can also be used in sandwiches or as a topping for pizza and pasta dishes.

Cultural Significance

In Emilia-Romagna, strolghino is a traditional product that reflects the region's rich culinary heritage. It is often enjoyed during festive occasions and is a staple in local markets and specialty food shops.

See Also

• Culatello
• Salami
• Emilia-Romagna
• Italian cuisine
• Charcuterie