Strolghino
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Strolghino [strolˈɡiːno] is a salami 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]
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. [6] Up to around 2010, its availability in Italy was rather rare, but after this time its availability had slightly increased. [2] As of 2012, strolghino was not protected or regulated in Italy [2] (e.g. with a protected designation of origin or protected geographical indication).
Authenticity
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
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
References
- 1 2 Shortcuts, Frommer's (4 October 2011). Bologna and Emilia-Romagna, Italy . ISBN 9781118186619 .
- 1 2 3 4 5 6 7 8 9 10 Lupetti, Alberto (March 9, 2012). "Match phenomenal Strolghino and Alain Réaut champagne" . Association Trois Cépages . Retrieved 18 September 2014 .
- 1 2 Travel & Leisure, Volume 38 . 2008. p. 105.
- 1 2 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 .
- ↑ "Strolghino, I guess salami" . La Stampa (in Italian). May 30, 2011 . Retrieved 18 September 2014 .
Further reading
- "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 .