Traditional Strolghino v.p.

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.