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- Strolghino ist eine italienische Rohwurst. Die kleine Schweine-Salami ist eine Spezialität aus den Provinzen Parma und Piacenza in der Emilia-Romagna. (de)
- Le strolghino est un type de saucisson italien de petite taille, typique des provinces de Parme et de Plaisance. (fr)
- Strolghino [strolˈɡiːno] is a salami in Italian cuisine that is prepared from pork. It is thin, with an average weight of 300 grams, and may be prepared from the "lean leg meat" of the domestic pig. Leftover cuts of meat from the preparation of culatello prosciutto are typically used. It may be prepared from parts of the pig that are not used in ham. Strolghino may only be available for only a few months in some areas. It may have a relatively short curing time of 15–20 days, which results in a very tender product resembling "fresh, raw sausage meat". 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. Up to around 2010, its availability in Italy was rather rare, but after this time its availability had slightly increased. As of 2012, strolghino was not protected or regulated in Italy (e.g. with a protected designation of origin or protected geographical indication). Strolghino may be paired with champagne or wine. (en)
- Lo strolghino è un salame di dimensioni ridotte tipico delle province italiane di Parma e Piacenza. (it)
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- Strolghino ist eine italienische Rohwurst. Die kleine Schweine-Salami ist eine Spezialität aus den Provinzen Parma und Piacenza in der Emilia-Romagna. (de)
- Le strolghino est un type de saucisson italien de petite taille, typique des provinces de Parme et de Plaisance. (fr)
- Lo strolghino è un salame di dimensioni ridotte tipico delle province italiane di Parma e Piacenza. (it)
- Strolghino [strolˈɡiːno] is a salami in Italian cuisine that is prepared from pork. It is thin, with an average weight of 300 grams, and may be prepared from the "lean leg meat" of the domestic pig. Leftover cuts of meat from the preparation of culatello prosciutto are typically used. It may be prepared from parts of the pig that are not used in ham. Strolghino may only be available for only a few months in some areas. It may have a relatively short curing time of 15–20 days, which results in a very tender product resembling "fresh, raw sausage meat". (en)
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- Strolghino (de)
- Strolghino (fr)
- Strolghino (it)
- Strolghino (en)
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