Small fine salami · Bassa parmense
Strolghino di Culatello
By Grossetti · Emilia-Romagna, Italy
The fine, lean salami made from culatello trimmings, in the Bassa parmense. Small calibre, short ageing: eaten young, still tender. Delicate, sweet, melt-in-the-mouth — the salumiere's treat.
SalamiType
Bassa parmenseOrigin
ShortAgeing
FineCalibre
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ITasting notes
Profile
Intensity
MildIntense
Length
ShortLong
Saltiness
Lightly saltedSalty
Meltiness
FirmMelting
Tasting
Appearance
Fine, even red slice, small calibre.
Aroma
Mellow, fresh pork, pepper.
On the palate
Tender, melting, mellow, short finish.
Aromas
MellowFresh porkPepperGarlicMilky
Pairings
Bread & gnocco frittoParmigiano ReggianoLambruscoAntipasti
IIIThe producer
Salumi Grossetti, Bassa parmense (Emilia-Romagna): a small salami made from culatello trimmings. No EU appellation.
VSpecifications
- Origin
- Emilia-Romagna, Italy
- Format
- Whole piece / sliced
- Packaging
- Sold by weight
- Storage
- Chilled (4–8 °C)
- Reference
- CHA-017
Information
- Type
- Cured raw salami
- Meat origin
- Pork (culatello trimmings)
- Presentation
- Small calibre, fine
- Appellation
- No EU appellation
The cured meat