The name Strolghino derives from strolga, to guess, in the dialect of the Duchy of Parma and Piacenza. Had this name for the fact that was used to predict the trend of the seasoning of cured meats più precious of greater size. Another version very widespread referred to the difficulty of a correct preparation and curing of the product, for which it needed precisely a fortune-teller.

It is obtained especially from lean trimmings of the bigger hams. In fact, to give to the culatello its traditional pear shape is necessary to trim the workpiece and the esteemed meat that advances is destined to this niche product.

It doesn't contain gluten, nor milk derivatives. All ingredients are free of allergens and does not come from GMOS.

The seasoning varies from 15 to 30 days.

It has a soft consistency, its flavor is sweet, of good meat, the aroma is fresh and slightly spicy.