Strolghino is a

salami Salami ( ) is a cured sausage consisting of fermented and air-dried meat, typically pork. Historically, salami was popular among Southern, Eastern, and Central European peasants because it can be stored at room temperature for up to 45 ...

Italian cuisine Italian cuisine (, ) is a Mediterranean cuisine#CITEREFDavid1988, David 1988, Introduction, pp.101–103 consisting of the ingredients, recipes and List of cooking techniques, cooking techniques developed across the Italian Peninsula and late ...

that is prepared from

pork Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork is eaten both freshly cooked and preserved ...

. It is thin, with an average weight of 300 grams, and may be prepared from the "lean leg meat" of the

domestic pig The pig (''Sus domesticus''), often called swine, hog, or domestic pig when distinguishing from other members of the genus '' Sus'', is an omnivorous, domesticated, even-toed, hoofed mammal. It is variously considered a subspecies of ''Su ...

. Leftover cuts of meat from the preparation of '' culatello''

prosciutto ''Prosciutto crudo'', in English often shortened to prosciutto ( , ), is Italian uncooked, unsmoked, and dry-cured ham. ''Prosciutto crudo'' is usually served thinly sliced. Several regions in Italy have their own variations of ''prosciutto crud ...

are typically used. It may be prepared from parts of the pig that are not used in ham. Strolghino may only be available for only a few months in some areas. It may have a relatively short curing time of 15–20 days, which results in a very tender product resembling "fresh, raw sausage meat". In the Italian cities of

Cremona Cremona (, also ; ; lmo, label= Cremunés, Cremùna; egl, Carmona) is a city and ''comune'' in northern Italy, situated in Lombardy, on the left bank of the Po river in the middle of the ''Pianura Padana'' ( Po Valley). It is the capital of the ...

and

Parma Parma (; egl, Pärma, ) is a city in the northern Italian region of Emilia-Romagna known for its architecture, music, art, prosciutto (ham), cheese and surrounding countryside. With a population of 198,292 inhabitants, Parma is the second m ...

, it may be referred to as "strolghino salami filzetta", and its preparation in these areas may include curing for three months. Up to around 2010, its availability in Italy was rather rare, but after this time its availability had slightly increased. As of 2012, strolghino was not protected or regulated in Italy (e.g. with a protected designation of origin or protected geographical indication). Strolghino may be paired with champagne or wine.

Authenticity

Authentic strolghino has been described as only being prepared in the lowlands of Parma, by producers of culatello prosciutto. These preparations do not contain food preservatives, and have a shelf life of less than two months. It has also been described as having an average shelf life of 40 days. In this region, the production of culatello and strolghino runs concurrently, since strolghino is prepared from leftover cuts of culatello.

Counterfeits

Some products labeled as strolghino may be counterfeits, actually being a different type of salami or modified salami. Those labeled as strolghino that have a hard texture or spicy/salty flavor are not authentic.

Authenticity

Counterfeits

See also

References

Further reading