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Traditional Strolghino v.p.

Salumificio Frati Carla

Availability: Available on request


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This salami hadn't been produced for years. It’s considered one of the finest cured meats of Parma: it's a small and very lean salami to eat young; it's only made with the meat of pig leg which is left over after the making of Culatta. Is then put into natural guts and it is consumed within a few weeks.
The processing entirely done by hand is a guarantee of high quality and safety. Because of the low fat content and the minimum amount of salt it’s particularly appreciated for its sweet taste and delicate flavor.

Fresh and perfumed strolghino is a real delight to the palate!

Irresistible for a snack or as an appetizer, cut into thick slices along with fragrant bread or croutons and washed down with Malvasia or Lambrusco. It's really tasty with an aperitif  and few slivers of Parmigiano-Reggiano.

Produced by Salumificio Frati Carla & c. snc in Fontanellato (Parma). Salumificio Frati has been producing for years the culatta as well as many other cured meats of the lowland of Parma such as Fiocco, Coppa, Salame and Strolghino. The company has got a modern laboratory for meat processing in compliance with hygienic-sanitary rules and it also has underground cellars for a natural maturing of the cured meats. The entire production process is carried out by hand, according to ancient traditions, with the employ of highly specialized personnel.

Additional Info

Additional Info

Manufacturer Salumificio Frati Carla
Gluten free Yes
Lactose free Yes
Eggs free Yes
Soy free Yes
Place of origin Fontanellato (Parma)
Maturing 10 days minimum.
Weight/Volume About 250 gr.
Vacuum-packed Yes

Pork, salt, spices, dextrose, natural flavors; preservatives: sodium ascorbate and potassium nitrate


Fish and seafood
Sesame seeds
Sulphur dioxide and sulphites

Matching Irresistible for a snack or as an appetizer, cut into thick slices along with fragrant bread or croutons and washed down with Malvasia or Lambrusco from the Hills of Parma. It's really tasty with an aperitif and few slivers of Parmigiano-Reggiano.
How to preserve it

In a cool and damp environment for about two weeks. Once sliced cover the cut surface with a cling-film. Wrap the meat in a cloth and store in a cool place. Keep the slices into a plastic box in the fridge and eat them the same day.

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