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foggy ageing combined with thermophilic fermentation (that occurs at higher
Lardo is the protective layer of fat from high up on the pig's back
spices and salt
unpasteurised olives are alive and will slowly carry on slowly fermenting and producing gas unless they are kept very cold
Strolghino Salame (230g Minimum) Preserved Fish foggy ageing combined with thermophilicStrolghino di Culatello to give its full name is a traditional salame from the Bassa Parmense made with the offcuts from Culatello production. Its renown comes from the quality of these offcuts as it has very little seasoning (salt, pepper and a touch of honey to kickstart the fermentation) and is only aged for a month. It is soft and has a delicate, fresh flavour. Made in Emilia. This salami will arrive wrapped in paper. Store in the fridge and eat
