Strolghino is a typical salami of Parma lowlands, and it comes from the lean parts of the culatello - one of the finest Italian deli meats. Its name has bizarre origins and the most reliable sources say it derives from "Strolga", the witch, the fortune-teller, in the dialect of Emilia, this because tradition wants that, in the mists of time, the Strolghino was produced to "foresee" the progression of deli meats of bigger size, being the first ready to be cut.
Characteristic small size, natural casing and average-grained. The texture is firm, the colour is ruby red and the maturation is rather short to maintain its softness and its delicate flavour.
To be cut with a knife diagonally to obtain fairly thick slices of at least 1 cm. First, however, it is recommended to remove the casing and if necessary moisten it to facilitate the operation.
Pairing and Wines
Choose a fresh, delicate wine that respects and enhances the exquisite flavour of Strolghino. Remaining in the area, the Malvasia Colli di Parma CDO is perfect: a sparkling white wine with a particularly light bouquet.
The tradition of Parma sees the slices of strolghino accompanied and alternated with flakes of Parmigiano Reggiano, but its delicate, sweet flavour is also delicious when tasted on its own between two slices of homemade bread. It is irresistible with the classic Italian fried bread.