Provinces of Parma and Piacenza – Emila Romagna

Strolghino – Gadget– public domain

The strolghino is a small salami typical of the Italian provinces of Parma and Piacenza.

It is obtained from the lean trimmings of culatello and ham flake, in turn obtained from Italian heavy pigs. In order to give the culatello its traditional pear shape it is necessary to trim the piece and the valuable meat that is left over is destined for this niche product. Given its size and lean composition, this sausage has a short curing period, usually 20 days.

The traditional shape is horseshoe-shaped, the diameter is around 3 cm and the size varies between 0.5 and 1 kg. It is stuffed into pork guts and is characterized by a fine mincing of the meat.

The name strolghino derives from strolag (female strolga), that is astrologer or soothsayer in western Emilian. It takes this name from the fact that it was used to predict the trend of the aging of larger-sized salami. Another widespread version gives reason for this name in the difficulty of a correct preparation and maturation of the product, for which you need a soothsayer.

The strolghino is very lean and has a delicate and above all sweet taste. It should be eaten tender and, to facilitate the removal of the outer skin, you can soak it for a few minutes in warm water, but even better to wrap it in a cloth wet with white wine mixed with water. Traditionally it is cut into very thick diagonal slices and served with croutons or fragrant bread as an appetizer. Excellent with Malvasia.

The strolghino should be stored in a humid and cool place. Avoid dry environments because it tends to dry quickly. For the same reason it should not be left to mature for too long, because in that case it would lose its characteristic sweetness.

from wikipedia.