Strolghino is a salame made from October to March in the region of Parma in Emilian-Romagna. Lean meat from the trimmings of the thigh meat left over from the production of culatello and fiochetto, ground, cured and stuffed into small casings called fisole, giving this salame its traditional thing form. It has a short life and is aged for only 15-20 days. It is a soft, lean and sweet-flavoured sausage.
