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Description

ITALIAN DELICACY: Prepared with the lean trimmings of the finest meat from pork legs used in the preparation of fianchetto and culatello, which are highly-priced cure meat from Parma in Italy..
DELICIOUS HAM: Short-matured Italian salami from Parma region..
SPICED PORK MEAT: Made from finely ground pork with pepper, salt and spices..
ITALIAN PRODUCTS FROM ITALY MATURED FOR 15-20 DAYS: Salami offers delicate-flavored tender meat with less . The PORK CHOP is perfect for breakfast, lunch and dinner..
CUSTOMER SATISFACTION: Traditional Culatello Strolghino is an Italian Sausage that is made in Italy with the best part of pork meat. We guarantee customer satisfaction..

Traditional Culatello Strolghino (box n0 3 Salami) This sweet and wonderful salami is prepared with the lean trimming of the pork’s finest meat from the pork legs. The pork meat hails from Parma in Italy is made into salami by combining finely ground lean pork meat with pepper, salt and spices, before stuffing it into thin natural casings. The mature period of Traditional Culatello Strolghino is between 15 and 20 days, yielding a delicately-flavored and tender meat with less . This same preparation method is used for fianchetto and culatello, which are both highly-priced meats from the Bassa Parmense area of Italy. Traditional Culatello Strolghino is thin pork meat with a delicate flavor and sweet taste. It should be eaten tender. To remove the outer skin, soak in warm water for a few minutes. Better still, wrap in a cloth wet with wine mixed with water. There is such a great demand for salami Strolghino because it is very rare to find on the market. To enjoy Traditional Culatello Strolghino, cut into diagonal slices and serve with fragrant bread or croutons as an appetizer. It is excellent with any recipes. Once opened, keep in the fridge wrapped in food-grade cling film. Best eaten 2 to 3 days after opening.

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