The product
Salame Strolghino
A excellent salami made with the trimmings from the Culatello & cured 20 days
Code:
78247
Country of origin:
Italy - Emilia Romagna
Weight:
400 g approx
Minimum order:
1 piece
| Description | A salami made with meat from pigs born and raised in Emilia and Lombardy |
|---|---|
| Appearance | It is a small, thin and long salami, with a soft and compact texture, winey red in colour, with white pieces of fat |
| Taste | Sweet, delicate to the palate, slightly meaty, aromatic, pleasant and round. The aftertaste is round, delicate, perfume with hints of herbs and wine |
| Maturing | At least 30 days |
| Curiosity | This salami is distinguished by its softness, in fact it is prepared using the culatello trimming meat, the noblest part of the thigh. It is produced by Salumificio Grossetti, a family history that dates back to about half of the nineteenth century to Pianello, a hill country with typically rural culture and economy in the heart of Valtidone. Since then, the salami shop has been producing in the winter salami typical of the area using the pigs bred by the peasants of the place |
| Our selection | Antonio and his family produce salami with great seriousness and enthusiasm; Tasting their products you will feel the great respect they have for the raw material without ever hiding it behind an excessive use of spices and aromas |
| Suggestions | One of the best Italian salami. Excellent on its own, sliced with the knife in thick slices. Please remove the gut before slicing |
| Weight | 400 g approx |
|---|---|
| Packaging | Paper Wrapped |
The producer
Salumificio Grossetti - Strà di Nibbiano (PC) - Emilia Romagna
Why we chose them
Salumificio Grossetti has a long family tradition in the production of typical cold cuts of Piacenza area, handed down from generation to generation.
The laboratory was founded in 1875 in Pianello Val Tidone, a peasant village on the hills, in the heart of Valtidone. Since then, the delicatessen
shop has been producing its own cold cuts, only in winter, using the pigs raised by local farmers. Today, after four generations, that laboratory has
become a modern plant. Antonio Grossetti together with his sons and nephews Enrico, Alessandro and Eugenia did not accept any shortcuts: the
cured meats are still made with a keen eye for quality: "the taste must come only from meat and seasoning" - Antonio says. For this reason, very little
salt is used in processing, obtaining a range of salami recognisable by their sweetness. Antonio is also the President of the Salumi DOP Piacentini
Consortium. Salumificio Grossetti belongs of course to the Consortium and is the only one in Europe to have received the protected designation of
origin for three products: Coppa Piacentina DOP, Pancetta Piacentina DOP and Salame Piacentino DOP
From the same producer
