Strolghino

Composition and preparation:

It is made from the lean trimmings of culatello and prosciutto, both sourced from heavy Italian pigs. To give culatello its traditional pear shape, the piece must be trimmed, and the prized leftover meat is used for this niche product. Given its size and lean composition, this sausage is aged for a short time, usually 20 days.

The traditional cacciatorino-like shape measures approximately 18-25 cm, has a diameter of around 3 cm, and weighs between 0.2 and 0.3 kg. It is stuffed into a pig's intestine and is characterized by finely ground meat.

Origin of the name:

The name strolghino derives from strolga , meaning fortune teller in dialect. It takes this name from the fact that it was used to predict the maturation process of larger salamis. Another widespread version explains this name because of the difficulty of properly preparing and curing the product, which requires a fortune teller .

Consumption:

Strolghino is very lean and has a delicate, especially sweet flavor. It should be eaten tender, and to facilitate the removal of the outer skin, it can be soaked for a few minutes in warm water. It's even better if it's wrapped in a cloth soaked in white wine and water (grandmother's advice). Traditionally, it's cut into very thick diagonal slices and served with crostini or crusty bread as an appetizer. Excellent with Malvasia Corti della Duchessa Ceci (available on this e-shop).