Culatello Strolghino Labadini

This typical and precious kind of Salami comes from an old traditional making: it was manually produced during winter season, when they used to kill the fattest pigs in the farmhouses, and after 30-40 days the Strolghino was ready to be consumed. 

The minced meat from pork's thigh and shoulder is flavoured with salt, pepper, honey and then wrapped up in the thin sausage gut to be left drying for a short time.
The presence of moulds on its surface indicates that Strolghino is ready.

Conservation

Vacuum packed, it can be stored at cellar temperature (10°/17°C), while once open it's better to keep it in a refrigerator, wrapped up in a dampened cotton cloth; we also  recommend to store it away from marked scents that could alter its natural casing.

Recommendations for use

The salami is one of the most typical appetizer of Parma, but also a great way to start the meal, accompanied by an aromatic white wine or a good Lambrusco. It is also a tasty sausage for a quick snack, and is much appreciated as gift idea.