"Strolghino" 意大利文本名 唔易讀，
取材部份來自整隻豬 肉質最好的大脾 / pat pat位置，同時也是大名鼎鼎 culatello 和 fiochetto 風乾火腿取材的部位。
Strolghino is a short-matured Italian salami hailing from the lower Parma region. The salami is typically made by combining finely ground lean pork with salt, pepper, and spices, and then stuffing the meat mixture into thin natural casings.
This Italian delicacy has been traditionally prepared with the lean trimmings of the finest pork meat coming from pork legs used in the preparation of culatello and fiocchetto, both of which are highly prized cured meats originating in the Bassa Parmense area.