Strolghino di Roncole Verdi

To create the Culatello's traditional pear shape, it must be trimmed, which gives us the vailable meat used for this ham typical of the Bassa Parmense region. However, our Strolghino differs from many others and is produced totally by hand, from the casings to the bindings, and we also use a natural, very fine intestine casing. When it's cut it is light, with a delicate and sweet taste. The minimum ageing period is 10 days, average weight 250g.