Processed from a selection of lean leg meat and ham fiocco (a boned portion of the ham – the other larger boned cut is called Culatello).
Stuffing is in a very thin natural bowel in order to facilitate seasoning that shouldn’t take more than 3 weeks because Strolghino of Culatello is best appreciated when still soft.
Bright red in colour, delicately palatable, sweet and light to the taste.
About 300 g.
How to preserve:
Keep in a fresh and humid place.
No powdered milk or allergenic foodstuff.