The “Strolghino” is produced in smaller sizes than other typical salami, but it maintains the traditional quality and taste
We at Salumificio Peveri obtain it from the lean part of the culatello that we get through trimming and carving it into its traditional shape.
To the meat thus obtained and ground we add a blend of spices and salt in balanced amounts, such as to give an even more peculiar intensity to the organoleptic range of this product.
After filling the final paste into the casing, the salami is aged in the environment of our cellars, providing a completely natural microclimate. The aging time is rather short, about 20 days, as this is a product that must be enjoyed fresh.
The “Strolghino” must be sliced by hand into rather thick slices. To fully enjoy its tenderness and sweetness the gut must be completely removed.
It is a delicious and exquisite idea for your genuine Italian dinner. Pair it with a glass of quality wine and aged cheeses and you will fully experience a delicate contrast.
NO MILK AND / OR DAIRY PRODUCTS