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La Fattoria di Parma - Strolghino Salami Sant'Antonio Reserve - Artisan Cured Meats - 200 g
Strolghino Salami Sant'Antonio Reserve. Salame Strolghino is a specialty from Parma, a "sweet" and very low-fat salami. Strolghino should be eaten tender. This salami has a seasoning of only 20 days. In the course of taste education organized in the company there is a pleasant tasting of Strolghino salami. The tasting in parallel with another of our important salami, Il Salame di Felino PGI.
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By buying this product, you will collect up to 7 quality points. Your order will total 7 quality points that can be converted into a voucher of 0,07 €.
Information
| Package | 200 g |
| Region | Emilia Romagna |
| Nation | Italy |
Description
La Fattoria di Parma - Salami Artisans since 1936
La Fattoria di Parma Salami Artisans since 1936 The History of a Family La Fattoria was born in Parma from a family that always believed in the extraordinary potential of their land and could count 150 years experience in making great-quality cured meats. In 1968, Guido Pongolini and his wife Anna Maria, decided that being open to change is essential to grow and improve, therefore they decided to start a whole new production project: La Fattoria di Parma. This venture started in the historical family ham-factory, in Fontanellato, a place in the heart of Parma’s Bassa (Low Land). Their children, Paolo and Cristina, joined the parents and the company set sail to a new level of Extreme Quality, thanks to a company plan that increasingly aims to reach perfection for their products, by taking care of every single detail, from production to gift-wraps. The Pongolini Family has years of experience in welcoming their guests with guided tours, tailor-made tastings and eno-gastronomic sessions, all within a very suggestive and relaxed environment.
La Fattoria di Parma - Strolghino Salami Sant'Antonio Reserve - Artisan Cured Meats - 200 g
Strolghino Salami Sant'Antonio Reserve.
Salame Strolghino is a specialty from Parma, a "sweet" and very low-fat salami.
Strolghino should be eaten tender. This salami has a seasoning of only 20 days.
In the course of taste education organized in the company there is a pleasant tasting of Strolghino salami.
The tasting in parallel with another of our important salami, Il Salame di Felino PGI.
The guided tasting to get to know and appreciate the two great salamis and to not miss any nuances.
In addition to the Strolghino salami, Culatello, Culatta, Prosciutto di Parma DOP, Fiocco di prosciutto, Salame Felino PGI and Parmigiano Reggiano DOP are also tasted.
