Strolghino Salami - 0,25 kg - Salumificio del Buongustaio

Strolghino Salami has always been the first cured meat to be finished because of its very short aging (20/30 days) and it has confirmed how tasteful could be the longer-matured cured meat made with the same pork.

According to tradition, its name roots in the word “Strolga” which in local dialect means "witch" because you need special gift to make such an exquisite and fragrant salami. It is a typical product from Reggio Emilia tradition mainly made with meat. Rump is used to make this salami, then it is put into sausage skin of natural intestines, tied by hand and matured in specific brick rooms.

 It is completely handmade without gluten, casein or any of their derived.

Combination: Lambrusco, cheese.