| Description |
Strolghino is prepared following
an old family recipe. The trimmings obtained during the production of Culatello
are lightly seasoned with salt, pepper and small amounts of honey. The mix is
then stuffed into thin and long casings made up of pig intestines and aged for
about 20 to 30 days. As soon as the noble molds start forming on the surface,
Strolghino is ready to be consumed.
Its freshness and tastiness make it the perfect salami to be served as an
aperitif, finger food or as a starter.
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