Strolghino
Strolghino [strolˈɡiːno] is a salume in Italian cuisine that is prepared from pork.[1] It is thin, with an average weight of 300 grams,[2] and may be prepared from the "lean leg meat" of the domestic pig.[1][3] Leftover cuts of meat from the preparation of culatello prosciutto are typically used.[4] It may be prepared from parts of the pig that are not used in ham.[5] Strolghino may only be available for only a few months in some areas.[4] It may have a relatively short curing time of 15–20 days, which results in a very tender product resembling "fresh, raw sausage meat".[3]
The word derives from the word strolga, which in the Emilian dialect means witch or soothsayer/fortune-teller, as it was believed that they could be used as an early predictor of the quality of the culatello - which requires a much longer curing time - from which the meat used to make the strolghino was trimmed.[6][7]
In the Italian cities of Cremona and Parma, it may be referred to as "strolghino salami filzetta", and its preparation in these areas may include curing for three months.[8] Up to around 2010, its availability in Italy was rather rare, but since then its availability has somewhat increased.[2] As of 2012, strolghino was not protected or regulated in Italy[2] (e.g. with a protected designation of origin (D.O.P.) or protected geographical indication).
Strolghino may be paired with champagne[2] or wine.
Authenticity[edit]
Authentic strolghino has been described as only being prepared in the lowlands of Parma, by producers of culatello prosciutto.[2] These preparations do not contain food preservatives, and have a shelf life of less than two months.[2] It has also been described as having an average shelf life of 40 days.[2] In this region, the production of culatello and strolghino runs concurrently, since strolghino is prepared from leftover cuts of culatello.[2]
Counterfeits[edit]
Some products labeled as strolghino may be counterfeits, actually being a different type of salami[2] or modified salami. Those labeled as strolghino that have a hard texture or spicy/salty flavor are not authentic.[2]
See also[edit]
References[edit]
- ^ a b Shortcuts, Frommer's (4 October 2011). Bologna and Emilia-Romagna, Italy. ISBN 9781118186619.
- ^ a b c d e f g h i j Lupetti, Alberto (March 9, 2012). "Match phenomenal Strolghino and Alain Réaut champagne". Association Trois Cépages. Retrieved 18 September 2014.
- ^ a b Travel & Leisure, Volume 38. 2008. p. 105.
- ^ a b Petrini, Carlo; Padovani, Gigi (2006). Slow food revolution. p. 78. ISBN 9780847828739.
- ^ Riley, Gillian (November 2007). The Oxford Companion to Italian Food. p. 203. ISBN 978-0-19-860617-8.
- ^ "All our Salami". Cavalier Umberto Boschi. Retrieved 2023-12-14.
- ^ "SALAMI STROLGHINO". www.levoni.it. Retrieved 2023-12-14.
- ^ "Strolghino, I guess salami". La Stampa (in Italian). May 30, 2011. Retrieved 18 September 2014.
Further reading[edit]
- "Weekend to discover the fossa cheese and salami "strolghino"". il Giornale (in Italian). November 17, 2011. Retrieved 18 September 2014.
- Cremonini, Gabriele; Tamburini, Giovanni (2010). Maiali si nasce, salami si diventa (in Italian). p. 77. ISBN 9788883428470.
- Rugiati, Simone (2010). Storie di brunch (in Italian). p. 234. ISBN 9788817042352.