Bellavita Marketplace
Cibus TuttoFood Milano
Iberica
Eccellenze del Ducato
Strolghino del ducato
Lo Strolghino si ottiene con carne ricavata da rifilature di Culatello con l’aggiunta di una piccola quantità di sottospalla e pancetta. Viene macinato e insaccato in sottili budelli naturali di suino e viene consumato dopo almeno 12 giorni di stagionatura; ciascuno Strolghino ha un peso di circa 250 g.
I suini utilizzati sono nati e allevati in Italia, nella zona dell’Emilia Romagna e Bassa Lombardia.
Strolghino is obtained with meat obtained from trimmings of Culatello with the addition of a small amount of shoulder and pancetta. It is ground and stuffed into thin natural pork casings and is consumed after at least 12 days of seasoning; each Strolghino weighs about 250 g.
The pigs used were born and bred in Italy, in the area of Emilia Romagna and Lower Lombardy.
I suini utilizzati sono nati e allevati in Italia, nella zona dell’Emilia Romagna e Bassa Lombardia.
Strolghino is obtained with meat obtained from trimmings of Culatello with the addition of a small amount of shoulder and pancetta. It is ground and stuffed into thin natural pork casings and is consumed after at least 12 days of seasoning; each Strolghino weighs about 250 g.
The pigs used were born and bred in Italy, in the area of Emilia Romagna and Lower Lombardy.