Strolghino is a small salame typical of the provinces of Parma and Piacenza.
A legend tells that pork butchers used to consult a witch, a “ strolga “, in order to produce the best salami. Hence the name Strolghino.
Made of minced pork meat with Culatello cuttings, dry cured for about 20 days it is lean and soft.
To be cut into thick slices the taste is delicate and sweet.