Strolghino facts for kids
Strolghino is a special type of salami from Italian cuisine. It's made from pork and is quite thin, usually weighing about 300 grams. This salami is often made from the lean leg meat of a domestic pig.
A cool fact about Strolghino is that it's often made using leftover pieces of meat from making another famous Italian ham called culatello prosciutto. This means no good meat goes to waste! Strolghino has a short curing time, usually just 15 to 20 days. This short curing makes it very tender, almost like fresh, raw sausage meat.
In some Italian cities like Cremona and Parma, Strolghino might be called "strolghino salami filzetta." In these places, it might be cured for up to three months. Around 2010, it was a bit hard to find in Italy, but now it's a bit more common. As of 2012, Strolghino wasn't officially protected by special Italian food rules, like some other famous foods.
Strolghino is often enjoyed with sparkling drinks like champagne or different types of wine.
What Makes Strolghino Real?
Real Strolghino is said to come only from the lowlands of Parma, Italy. It's made by the same people who produce culatello prosciutto. These authentic versions don't use extra food preservatives. Because of this, they don't last as long, usually less than two months, or about 40 days on average.
Making culatello and Strolghino often happens at the same time in this region. This is because Strolghino uses the leftover meat from preparing the culatello, making sure nothing is wasted!
Spotting Fake Strolghino
Sometimes, products sold as Strolghino might not be the real deal. They could be a different kind of salami or a modified one. If you find a salami labeled Strolghino that feels very hard or tastes super spicy or salty, it's probably not authentic. Real Strolghino is known for being tender and having a milder flavor.
