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These pages will take you on a culinary journey through Italy where every product will tell you a story of traditions, of local flavours and customs from old times, reminding you of the simple rhythm of nature.
Enjoy the journeyFabio Antoniazzi, Founder
COD. 2241 REGION | EMILIA-ROMAGNA PRINT
Salame Strolghino di Culatello vacuum Salumificio Rossi
INGREDIENTS Pork meat, salt, peppercorns, wine.
SEASONING 20 days
WEIGHT 250 gr
SHELF LIFE 4 months
NOTES Typical small salami of the Bassa Parmense made from meat obtained from the Culatello processing. Strolghino is the first cured meat eaten after a pork processing. The careful selection of meats and ingredients is an essential step for the success of this salami. After grinding the mixture is put into an extremely thin natural case which accelerate its drying and rapidly leads to maturing. Delicate and light in taste and it is eaten still soft.
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