Parma, Italy
Culatello pork
Made from trimmings of Culatello pigs. Its name is thought to derive from "Strolga" (fortune-teller) because it was used to give some indication of the quality of the ageing of larger salamis.
Profile: It is particularly lean and has a sweet, delicate flavour.
Food: Charcuterie Board
Wine: Mencia, Tempranillo, Mavrodaphne
Culatello pork
Made from trimmings of Culatello pigs. Its name is thought to derive from "Strolga" (fortune-teller) because it was used to give some indication of the quality of the ageing of larger salamis.
Profile: It is particularly lean and has a sweet, delicate flavour.
Food: Charcuterie Board
Wine: Mencia, Tempranillo, Mavrodaphne