Strolghino

[1] It is thin, with an average weight of 300 grams,[2] and may be prepared from the "lean leg meat" of the domestic pig.

[4] It may have a relatively short curing time of 15–20 days, which results in a very tender product resembling "fresh, raw sausage meat".

[3] The word derives from the word strolga, which in the Emilian dialect means 'witch' or 'soothsayer'/'fortune-teller', as it was believed that they could be used as an early predictor of the quality of the culatello—which requires a much longer curing time—from which the meat used to make the strolghino was trimmed.

[6][7] In the Italian cities of Cremona and Parma, it may be referred to as "salame strolghino", and its preparation in these areas may include curing for three months.

Authentic strolghino has been described as only being prepared in the lowlands of Parma, by producers of culatello.