**Translation:**

The processing of Strolghino is an artisanal procedure that enhances the unique traits of this salami, created to make the most of its lean meats and delicate character. It begins with the trimming of pork hams, which provides high-quality, lean, tender meat—perfect for a lighter salami. The meat is carefully ground to achieve a fine, even grain that respects the product’s natural softness.

Once ground, the meat is enriched with a precisely measured mix of spices and salt to give the salami a delicate yet well-defined sensory profile. This balance of aromas allows Strolghino to develop a fresh flavor, highlighting the meat’s sweetness without masking its natural taste.

The resulting mixture is then stuffed into natural casings, which are essential for Strolghino’s short aging; the product matures in about 20 days. The natural casing promotes even maturation, preserving Strolghino’s hallmark freshness and fragrance. Aging takes place in our cellars, in an environment with a natural microclimate that ensures ideal preservation, allowing the salami to develop its youthful, delicate aromatic profile.

Strolghino is produced in smaller sizes than traditional salamis, ideal to enjoy fresh and at the height of its fragrance. Its delicate structure and low fat content make it a perfect choice for those seeking a lighter salume, appreciated for its simple, authentic taste. On the palate, Strolghino offers a soft texture and a delicately spiced flavor, making it ideal for aperitifs or appetizers.

Best consumed within a few weeks of aging, Strolghino is at its finest in thin slices, paired with crusty bread and a glass of dry wine, celebrating the genuine flavors of Emilian tradition.