Strolghino di Culatello - Culatello Salami

Ref: San-Cav002 - 1 kg

Producer

Origin

Cav. Umberto Boschi

Emilia-Romagna

(5 pieces)

Strolghino di Culatello is made from the trimmings of lean salted pork and ham Flake, in turn derived from heavy Italian pigs. To give the culatello its traditional pear shape is in fact necessary to trim the piece and advancing the prized meat is destined for this niche product. Given the size and the composition lean, this sausage has a maturing short, usually of 20 days. Strolghino is very thin and delicate flavor and especially sweet. It should be eaten tender and to assist in removing the outer skin you can soak in warm water for a few minutes, but even better wrap in a cloth wet with white wine mixed with water. Traditionally it is cut into diagonal slices very thick and it is served accompanied by croutons or fragrant bread as an appetizer. Excellent with Malvasia. Strolghino should be stored in a damp and cool. Avoid dry environments because it tends to dry quickly. For the same reason it should not be left to mature for too long, because in that case would lose its characteristic sweetness.

€30.00

(5 pieces)

Strolghino di Culatello is made from the trimmings of lean salted pork and ham Flake, in turn derived from heavy Italian pigs. To give the culatello its traditional pear shape is in fact necessary to trim the piece and advancing the prized meat is destined for this niche product. Given the size and the composition lean, this sausage has a maturing short, usually of 20 days. Strolghino is very thin and delicate flavor and especially sweet. It should be eaten tender and to assist in removing the outer skin you can soak in warm water for a few minutes, but even better wrap in a cloth wet with white wine mixed with water. Traditionally it is cut into diagonal slices very thick and it is served accompanied by croutons or fragrant bread as an appetizer. Excellent with Malvasia. Strolghino should be stored in a damp and cool. Avoid dry environments because it tends to dry quickly. For the same reason it should not be left to mature for too long, because in that case would lose its characteristic sweetness.

San-Cav002

Data sheet

Volume
1 kg
Origin
Emilia-Romagna
Producer
Cav. Umberto Boschi
departure from
Parma (IT)

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