來自Parma，取材自豬隻肉質最好嘅大脾位置，同時都係著名風乾火腿 culatello 同 fiochetto 取材嘅部位。
—— Producer : Dallatana
Culatello Dallatana 源於 Fabrizio 同 Filippo 嘅熱情，兩兄弟每年冬天係祖父 Otello 後院觀看令人著迷嘅屠宰藝術。 1998 年，當佢地岩岩 20 歲時，佢地決定租用一個小型意大利臘腸工場，學習該行業嘅秘密，並於 2004 年 8 月於 Roncole Verdi di Busseto 開設工廠。 一個對salami熱愛嘅故事、並帶於卓越工藝嘅故事因此而誕生。
This Strolghino is featured by delicate and sweet taste, unlike many others, boasts an entirely handmade process, from bagging to binding, as well as the use of a very thin exclusively natural casing. It comes from the prized Culatello meat.
Ingredients : Italian Pork Meat ( Carne di suino italiano ) , Salt , Wine , E252 , Spices
Storage: Kept in Fridge. Has to be consumed after 10/15 days,
Packaging : vacuum-packed (shrink-wrapped) and then wrapped with food-grade straw paper on the outside.
What is Strolghino?
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.
#風乾腸 #意式風乾腸 #意大利風乾腸